Zafrani Kulfi

Method

Crush the cardamom pods and steep the saffron strands in a small amount of warm milk for 10 minutes to release their colour and flavour. In a heavy-bottomed pan, bring the litre of milk to a gentle boil, then reduce heat and simmer for 35-40 minutes, stirring occasionally, until the milk reduces to approximately half its original volume and thickens slightly. Add the saffron with its milk, condensed milk, crushed cardamom, and rose water, stirring well to combine. Remove from heat and allow the mixture to cool to room temperature. Stir in the chopped pistachios and almonds, reserving a small amount for garnish. Pour the mixture into traditional conical kulfi moulds or small earthenware cups, insert wooden sticks, and freeze for at least 6 hours or overnight until completely solid. To serve, briefly run warm water over the outside of the mould and gently remove the kulfi, garnishing with the reserved nuts.