Name: Pista Kulfi recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Milk 1 litre; Cream or malai 4 tbsp; Sugar 1/2 cup; Saffron few strands; Cardamom 4 to 5 pods; Pistachio 1 and 1/2 tbsp; Almonds 1 and 1/2 tbsp

Ingredients Serving: 4

Milk 1 litre
Cream or malai 4 tbsp
Sugar 1/2 cup
Saffron few strands
Cardamom 4 to 5 pods
Pistachio 1 and 1/2 tbsp
Almonds 1 and 1/2 tbsp

Instructions

Start by heating a pan with the milk. Once it gets a roaring boil, add a huge tablespoon of it to the saffron and keep aside.
Now add the cream to the milk, stir well and cook in medium-high flame until it reduces to half, this will take probably about 20 minutes.
Once its reduced to half, add the chopped nuts and sugar. Stir well and cook for 5 more minutes.
Turn off the flame, add the cardamom and let it cool to room temperature. Add it to the kulfi moulds and freeze for 5-6 hours. You can insert bamboo sticks after 2-3 hours as well.
Take the kulfi moulds out, use a butter knife and loosen the edges. Serve and enjoy.

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