Kesar Badam Pista Kulfi Recipe

Cooking Directions

• STEP 1.In a blender, blend together almonds, pistachios, and saffron with a little milk to form a smooth paste.
• STEP 2.In a saucepan, heat milk and condensed milk until it comes to a boil.
• STEP 3.Add the nut paste, cardamom powder, and sugar to the milk mixture. Cook for a few minutes until thickened.
• STEP 4.Pour the mixture into kulfi molds or small cups. Insert popsicle sticks and freeze for at least 6 hours or overnight.
• STEP 5.To serve, dip the molds in warm water for a few seconds to loosen the kulfi. Gently remove from the molds and enjoy.

Cooking Tips

• You can add a few strands of saffron to the milk while heating for a more pronounced saffron flavor.
• For added texture, you can sprinkle chopped nuts on top of the kulfi before freezing.
• If you don't have kulfi molds, you can use small disposable cups or popsicle molds.

Storage and Serving

• Store the kulfi in the freezer in an airtight container or wrapped in foil for up to 2 weeks.
• To serve, remove the kulfi from the freezer and let it sit at room temperature for a few minutes to soften slightly.
• Serve the kulfi on its own or garnish with chopped nuts or a drizzle of rose syrup for an extra touch of sweetness.