Ingredients
Whole milk 4 cups (1 liter - 1000 ml)
Saffron ( kesar) strands about 10
Pistachio kernel without shell 20-25
Whole raw cashews ( not salted) 10
Cardamom pods 3
Sugar 1/3 cup
Procedure
Bring the milk to a boil in a thick bottom vessel
Take out about 4 tablespoons milk and transfer to a cup. Add the saffron strands and keep aside
Lower the heat to mediums or low and continue till volume of the milk reduces by half
Make a coarse powder of the pistachio, cashew and cardamom kernels. Discard the cardamom pod skin
Add the saffron soaked milk with strands, sugar and pistachio/cashew powder to the milk and heat for 2 minutes. Turn off heat completely.
Let milk mixture cool down to room temperature
Pour the mixture into popsicle mould or small Dixie cups. Seal the top with aluminum foil. Insert a popsicle stick if available from the top through the foil.
Freeze overnight or for 8 hours minimum.
Remove foil and kulfi from mould. Enjoy your home made Kesar pista kulfi!
