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Ingredients
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Base Ingredients
Flavoring Ingredients
Optional Ingredients
Method
Preparation
- 1
- 2
Add Heavy Cream
Once the milk reaches a boil, reduce the heat to low and stir in 1 cup of heavy cream. Allow it to simmer for about 10 minutes, stirring regularly.
- 3
- 4
Add Saffron
Soak a pinch of saffron strands in a tablespoon of warm milk, then add this saffron milk into the pot. Mix thoroughly.
Mixing and Setting
- 5
Add Nuts and Flavoring
Stir in 0.5 cup each of chopped pistachios and chopped almonds. If using, add 1 tsp of rose water and 0.5 cup of sweetened condensed milk for additional sweetness and flavor.
- 6
Cool the Mixture
Remove the saucepan from heat and let the mixture cool to room temperature.
- 7
Pour into Molds
Once cooled, pour the kulfi mixture into kulfi molds or small cups. Cover with lids or plastic wrap.
- 8
Freeze
Place the molds in the freezer for at least 6 hours or overnight until the kulfi is completely set.
Serving
- 9
Unmold and Serve
To serve, run the molds under warm water for a few seconds to loosen the kulfi. Gently pull out the kulfi and serve immediately. You can garnish with more chopped nuts or a drizzle of rose water if desired.