Ingredients
Method
- Take 2 tablespoons of warm milk in a small bowl and add the saffron strands. Let it soak for at least 10–15 minutes to release its vibrant golden color and floral aroma.
- In a heavy-bottomed pan, bring the 500 ml of full cream milk to a boil. Reduce the heat to low-medium and let it simmer. Stir occasionally and scrape the sides of the pan to incorporate the dried milk solids (malai) back into the liquid.
- Pour the saffron-infused milk into the simmering pot. Watch as the milk transforms into a beautiful golden hue. Stir in the fresh cream now to enhance the velvety texture.(Note: If using cornflour for a firmer set, dissolve it in a little cold milk first and stir it in now).
- Once the milk has reduced and thickened significantly (usually by half), add the sugar and cardamom powder. Stir until the sugar is completely dissolved.
- Fold in the chopped almonds and pistachios. Continue to cook for another 2–3 minutes until the mixture is thick and coat-the-back-of-a-spoon creamy. Turn off the heat and let the mixture cool completely to room temperature.
- Pour the cooled mixture into Kulfi molds. If you don't have molds, small glass tumblers or shot glasses work perfectly. Seal the tops (with foil or lids) and freeze for at least 8 hours, or preferably overnight.
- To unmold, briefly dip the bottom of the mold in room-temperature water or rub it between your palms for a few seconds. Gently pull the Kulfi out using a stick or knife. Garnish with extra slivered nuts and serve immediately.
Notes
No Artificial Thickeners: This recipe relies on natural milk reduction. While corn flour is optional, the slow-cook method provides the most authentic "grainy" malai texture.
To prevent ice crystals, ensure the mixture is completely cool before pouring into molds and ensure the molds are airtight.
This pairs beautifully with Falooda!