Kesar Pista Kulfi

1: Chop the Almonds and Pistas.

2: Heat a heavy-bottomed Kadai and bring the milk to a boil and continue to simmer on medium heat. Keep stirring at intervals to prevent milk from sticking to the bottom of the pan.

3: Simmer until the volume of the milk is reduced by half. Should take around 30 minutes.

4: Add Sugar and saffron, continue to simmer for 5 more minutes.

5: Add the cardamom powder, chopped almonds and chopped Pista. Mix well.

6: Remove from heat and allow it to cool.

7: Once it reached room temperature, transfer to kulfi moulds and freeze for at least 10 hours. After 3 hours, if necessary insert a wooden stick to use as a handle.

8: Unmould the kulfi and serve cold.