Kesar Pista Kulfi

• 1 liter Milk
• 1 pinch (a Few Strands) Kesar Or Saffron
• 4 Tablespoons Cream
• 1-1/2 Tablespoon Chopped Pistachios
• 1-1/2 Tablespoon Chopped Almonds
• 1/2 cups Sugar
• 1 teaspoon Cardamom Powder

1. 1. Start by heating a pan with milk. Once it reaches a rolling boil, add 1 tablespoon hot milk to saffron and set aside.
2. 2. Add cream to milk, stir well and cook over medium-high flame until it is reduced by half, about 20 minutes.
3. 3. Once reduced, add chopped nuts and sugar. Stir well and cook 5 more minutes.
4. 4. Take off heat and add cardamom. Let cool to room temperature. Add to kulfi (popsicle) moulds and freeze for 5-6 hours. Alternatively, you can insert bamboo sticks after 2-3 hours.
5. 5. Take moulds out and use a butter knife to loosen edges. Serve and enjoy.

milk, saffron, cream, pistachios, almonds, sugar, cardamom

Taken from tastykitchen.com/recipes/desserts/kesar-pista-kulfi/ (may not work)