Ingredients:

• 2 litres – Milk (full cream)
• 13 to 14 tbsp – Sugar
• 8 – green Cardamoms (peeled and powdered)
• 25 strands – Saffron (soaked in 2 tbsp hot milk)
• 25 – Pistachios

Method:

1. Boil the pistachios in 1 cup water for 5 minutes.
2. Remove from gas, cool and finely slice them.
3. Keep aside.
4. Boil the milk in a heavy bottomed vessel.
5. After a boil, simmer.
6. Add cardamom powder and saffron.
7. boil till the milk reduces to half its quantity.
8. Add sugar and boil for a few minutes till the sugar dissolves.
9. Remove from gas and cool.
10. Pour the milk in kulfi moulds and deep freeze.

Recipe courtesy of Anita Raheja