Kesar and Pista flavored rich and creamy Indian style ice cream that you woukldwant to try again and agian. This kulfi is super addictive and tastes melt in mouth delicious.
Boil milk in a heavy bottom pan and cook untill reduced to half.
Add milk cream and sugar along with chopped pistachios and saffron strands and cardamom.
Cook for 5 minutes more and remove from heat. Cool it.
Transfer the cooled milk in kulfi mold or ice cream molds.
Pop in ice cream sticks or kulfi sticks/barbeque bamboo skewers.
Freeze for uptp 6-8 hours or preferably overnight.
Serve chilled .
Notes
Why my kulfi is not creamy and dense?
There might be two reasons for the kulfi to not be creamy and dense. ist is the milk is not cooked until it is reduced to half and the second reason is the fat in the milk is low. Make sure to cook the milk until it is reduced to half. Use full-fat whole milk to make the rich and creamy kulfis.
Why my kulfi has ice crystals?
Kulfi will get ice crystals if you did not cover the kulfi molds properly. Make sure to cover the molds to avoid making ice crystals.
My kulfi didn't get the deep color?
It depends on the quality and quantity of saffron. You can add more or less saffron depending on your choice.
How long can we store this kulfi?
They can stay well in the freezer for up to a month. But I am sure they won't last a week as they are super addictive. If you still have leftovers you can use them to make Kulfi Falooda.