Serves: 2 Servings
Preparation Time: 6 Hours
Cooking Time: 45 Minutes
1.5 Liter Milk with Full Cream
¼ Cup Cream
¼ Cup Sugar, According To Your Sweetness
20 Pistachios, Chopped
2 Tablespoon Saffron Milk
½ Teaspoon Cardamom Powder
Firstly Take thick bottomed pan and boil 1.5 full cream milk in medium flame.
When milk comes to a boil, Mix cream in it and Stir properly.
Simmer for 30 minutes and Stir it occasionally.
Now add sugar. Boil till the milk thickens completely.
Mix chopped pistachios, saffron milk and cardamom powder. Boil further more for 5 minutes.
Keep aside the thickened milk for hour to cool completely.
Once the milk is cooled completely, pour them to kulfi moulds or to a plastic glass.
Cover the moulds with cling wrap or you can use aluminium foil.
Freeze the cup for 5 hours or overnight.
After the kulfi is set completely. Place a stick in between the cup.
Then Dip in warm water. Remove the kulfi from the glass / mould and garnish with few chopped pistachios.
Serve kulfi immediately.
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