Pista Kulfi Recipe

• Full cream Milk - 1Liter
• Sugar - ½ Cup
• Saffron - 1/4 Tsp
• Green cardamoms - 4-5 
• Almonds (shredded), blanched -12-15 
• Pistachios (shredded) - 2 Tbsp 
• Kulfi moulds - 8
• Vark leaves (optional)

• Need to take a heavy pan which is wide too, start boiling the milk and simmer it over a low flame. Need to stir the milk from time to time to avoid scorching.
• We need to stir the milk continuously and simmer it, till the volume of milk turns half. The milk at low flame will take approximately 30 - 40 minutes to get thick.
• When it gets thick, the color of the milk changes from white to beige-cream. In the center of the pan, you can bubble appearing.
• Now, you need to add sugar and saffron both. Boil again and simmer it for a couple of minutes.
• Add cardamom or Elaichi and turn off the flame. 
• You cant directly pour the hot mix into the moulds directly, and you need to cool down the mixture.
• When its cooldown, you can add nuts,
• Mix it well, and pour the mixture into the moulds.
• Freeze at the lowest temperature.
• You need to take the moulds out of the freezer and prise the kulfi out with the help of a knife into an individual serving bowl.
• Now Garnish your Kesar Pista Kulfi with Vark leaves and nuts.