Ingredients:

• 1 litre – whole Milk
• 400 g – condensed Milk
• 100 g – khoya or Milk powder
• 1/4 tsp – kewra or Saffron essence
• 1/2 tsp – Saffron strands
• 1.2 tsp – Cardamom powder
• Grind coarsely:
• 1 tbsp – green Pistachios
• 1 tbsp – Almonds
• 5 to 6 – Cardamoms peeled
• 1/4 tsp – Saffron strands

Method:

1. Boil milk and simmer for 5 minutes.
2. Add grated khoya.
3. Add cardamom powder, saffron soaked in a tbsp of milk.
4. Stir continuously till well blended and cook for 5 minutes.
5. Take off fire, stir in half milk masala or ground mixture.
6. Cool to room temperature.
7. Pour into kulfi moulds.
8. Sprinkle ground mix over top.
9. Make sure lids are tight and sealed with tape or dough.
10. Freeze for 6-8 hours till well set and firm.
11. To unmould:
12. Roll between palms, for a few seconds.
13. Gently pry out with a knife onto a plate.
14. Serve well chilled and firm, either cut or whole.

Recipe courtesy of Saroj Kering