Ingredients:
2 cups full-fat milk
1 cup heavy cream
½ cup sweetened condensed milk
¼ cup sugar
½ teaspoon ground cardamom
Pinch of saffron strands (optional, but enhances flavor)
¼ cup chopped pistachios (optional, for crunch)
● 1 tablespoon rose water or kewra ssence (optional, for aroma)
Instructions:
Reduce the Milk:
In a heavy-bottomed pan, heat the full-fat milk over medium heat, stirring frequently. Simmer until it reduces by about one-third (15-20 minutes).
Thicken the Base:
Add the heavy cream and condensed milk, stirring well. Let it cook for another 10-15 minutes on low heat until it thickens further. Stir in sugar until dissolved.
Infuse the Flavors :
Add ground cardamom and saffron. Stir in rose water or kewra essence if using. Let it simmer for 5 more minutes.
Cool the Mixture:
Remove from heat and let it cool to room temperature. Strain if you prefer a smoother texture.
Freeze the Kulfi :
Pour into kulfi or popsicle molds. Sprinkle chopped pistachios if desired. Cover and freeze for at least 6 hours or overnight.
Dip molds briefly in warm water to release the kulfi. Garnish with pistachios or crushed rose petals for an extra touch!
Pro Tip:
Kulfi is naturally creamier and denser than regular ice cream because it’s made without churning. Enjoy its rich texture straight from the freezer!
Serve and Enjoy 
