Ingredients:

• 1 l – whole fat Milk
• 50 g – fresh khoya
• 1/2 can – condensed Milk
• 1/2 cup – Cream
• 2 tbsp – Corn flour
• 10 to 12 – Raisins
• 5 – almonds, slivered thinly
• 5 – pistachios, slivered thinly
• 3/4 tsp – Cardamom powder
• 15 – Saffron strands soaked in 1 tsp of Milk
• 1 pinch – salt
• Soak in 1/2 cup of hot water until soft: 2 – dried Figs
• 2 to 3 – soft dried Dates

Method:

1. Chop the soaked figs and dates into small pieces.
2. Place on absorbent cloth or kitchen paper till required.
3. Dissolve corn flour in 1/2 cup of cold water and keep aside.
4. Put milk to boil. Simmer for 15 minutes, stirring frequently.
5. Add condensed milk and khoya and stir.
6. Add the corn flour mixture, stirring constantly until boiling resumes.
7. Add malai and simmer again for 3-4 minutes.
8. Add cardamom powder, saffron, figs, raisins and dates and stir well.
9. Take off the flame, add salt and cool to room temperature.
10. Stir in chopped nuts.
11. Pour into kulfi moulds.
12. Top with more chopped nuts and cardamom granules, if desired. Close the lids.
13. Kepe the kulfis erect in the kulfi stand.
14. Freeze for 8-10 hours or until it sets. Carefully unmould into a plate and serve.

Recipe courtesy of Saroj Kering