Creamy Saffron-Infused Kulfi: An Indian Frozen Treat

• one cup Fat-free ricotta cheese
• one and a half cups Non-sweet evaporated milk (I used Carnation)
• half cup Granulated sugar
• half cup Roasted-salted pistachio nuts
• half teaspoon Green cardamom powder
• one pinch Saffron strands

1. Heat the evaporated milk in a pan along with the sugar.
2. Take it off heat when it begins to boil. Add the cardamom powder and saffron stands to it and whisk well. The saffron would not only give it a distinct taste but also add a beautiful creamy-yellow color to the Kulfi.
3. Mix in the ricotta cheese, ensuring that there are no lumps.
4. At this stage, the nuts are added to the Kulfi mixture, which is then poured into popsicle moulds and frozen.
5. But for a creamier ice cream, cool the mixture in the refrigerator for a couple of hours (I chilled it in the freezer for 45 minutes), pour it in the canister of your ice cream maker and freeze. Add the pistachio nuts during the last five minutes of the process.
6. You could eat it as a soft-serve at this stage but I recommend freezing it overnight for a creamy ice cream.

ricotta cheese, nonsweet, sugar, nuts, green cardamom, saffron strands

Taken from food52.com/recipes/22263-creamy-saffron-infused-kulfi-an-indian-frozen-treat (may not work)