Saffron And Pistachio Kulfi

  I am finally getting some me time. Some off time from my regular routine which I use just for me...to fill up till my heart's content. Food is one thing where I find my solace...and may be this quarantine life is a little new for everyone but I am living this life as long as I can remember. I don't like going out and Mr. Husband is doing all the shopping right now armoured with gloves and masks and handsanitizers. Who knew that one day roaming outside freely will be such a unaffordable luxury??

  Thankfully we are not having lockdown now. But know knows when that will commence?? Our regular milk supply lady is such a blessing right now  (I wipe all the bottles with disinfectant before even taking the milk bottlles or putting them inside the congelator). Times like these calls for indulgence sometimes...and it's a known fact sugar can comfort anyone. So I made this saffron and pistachio kulfi...the epitome of aromas and indulgence in just one bite. Who can complain..?? Right??

Saffron and Pistachio Kulfi

Fills 10-12 kulfi moulds

Ingredients:

1.5 litres of whole full fat milk

2 and ½ cups of white granulated sugar

4 green cardamom pods

A good pinch of saffron threads

½ cup of shelled raw unsalted pistachio

Method:

In a big pot pour the milk and start heating the milk on medium heat. When the milk is just about to boil switch the flame to lowest and simmer the milk, stirring almost every 5 minutes until the milk is reduced to half. We don’t want any milk solid to form at the sides of the pot or on top. It’s a tedious process but it is worth every moment.

When the milk is reduced to half add the sugar. Give it a stir until the sugar is melted.

Pound the cardamom pods in a mortar and pestle and then add them to the milk. Add also the saffron threads.

Simmer for another 10-12 minutes and then switch off the flame.

Pound the raw pistachios until you have small bits and pieces of them.

Let the milk mixture come to room temperature.

You can freeze the kulfi in a box or a loaf pan or kulfi moulds. Your choice but do not add the pistachio right away...it will all sink to the bottom. So just pour the kulfi mix in a box and freeze for about 4-5 hours and then stir in the pistachios. If you are freezing in kulfi moulds then it is the time to pour them inside the moulds. Freeze for another 6-8 hours or probably overnight and then serve when needed. They will stay good for 2 months.

When you are ready to serve just rub the mould with both of your palms and then run a butter knife around the sides and the kulfi will come out. Serve with more saffron threads and crushed pistachios.