Pistachio Almond Kulfi
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Simmer 1 litre of whole milk for 20 minutes until it reduces to half.
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Add 1/2 teaspoon cardamom powder and 5-6 saffron strands
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Add 3 tablespoons crushed almonds
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And 2 tablespoons crushed Pistachios...
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Along with 1 cup milk powder. Stir gently and make sure there are no lumps.
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Cook for 5-7 minutes on low-medium heat and then turn off stove.
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Bring to room temperature and refrigerate for 1 hour, and then freeze in freezer molds for 5 hours.
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Using a cookie cutter or knife, cut the Kulfi in circles. Garnish and Enjoy!
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