Ingredients

• 1 litre - whole milk
• 400 g - condensed milk
• 100 g - khoya or milk powder
• 1/4 tsp - kewra or saffron essence
• 1/2 tsp - saffron strands
• 1.2 tsp - cardamom powder
• Grind coarsely:
• 1 tbsp - green pistachios
• 1 tbsp - almonds
• 5 to 6 - cardamoms peeled
• 1/4 tsp - saffron strands

How to Make Kesar-Pista Kulfi

• Boil milk and simmer for 5 minutes.
• Add grated khoya.
• Add cardamom powder, saffron soaked in a tbsp of milk.
• Stir continuously till well blended and cook for 5 minutes.
• Take off fire, stir in half milk masala or ground mixture.
• Cool to room temperature.
• Pour into kulfi moulds.
• Sprinkle ground mix over top.
• Make sure lids are tight and sealed with tape or dough.
• Freeze for 6-8 hours till well set and firm.
• To unmould:
• Roll between palms, for a few seconds.
• Gently pry out with a knife onto a plate.
• Serve well chilled and firm, either cut or whole.