This is wonderful served just as it is, or with some chopped or sliced ripe mango.
Place the milk, cardamom pods and ground nutmeg in a saucepan on a medium heat. Once the milk comes up to a simmer, turn the heat down so that the milk continues to simmer without boiling over. Cook for about 1 hour – the time will vary depending on your pan and the heat, but the milk has to reduce to one third of its original amount (about 675ml/1¼ pints). Keep stirring regularly as it cooks. It browns a little on the bottom of the saucepan, so don’t scrape this bit into the milk.
Pour through a sieve into another saucepan, add the saffron, sugar and half of the chopped pistachios and cook for 2 minutes more. Pour out into a bowl and allow to cool.
Pour into an ice cream machine or cover and place the bowl (if not using an ice cream machine) into the freezer. Take out of the freezer after about 2 hours and stir vigorously, then cover and put back into the freezer. Take out again another 2–3 hours later and repeat.
When nearly frozen you can, if you wish, transfer the kulfi to individual moulds, then pop back in the freezer overnight, or for at least a couple of hours, until frozen.
Turn out the kulfi and scatter with the remaining pistachios. This is wonderful served just as it is, or with some chopped or sliced ripe mango.
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