Pista Kulfi

1. 1
   prep · ~5 min

   Prepare the pistachios and cardamom.

   1.Finely chop most of the pistachios and keep a few sliced for garnish.

   2.Crush the cardamom seeds.

   3.Mix the cornflour with 2 tbsp cold milk taken from the measured milk to make a smooth slurry.
2. 2
   boil · ~25 min

   Boil and reduce the milk.

   Pour the milk into a heavy pan and bring it to a boil over medium heat. Lower the heat and simmer, stirring often and scraping down the milk solids from the sides, until it reduces by about one-third.

   TIPUse a wide heavy pan so the milk reduces faster and does not catch at the bottom.
3. 3
   mix · ~8 min

   Add the flavorings and thicken lightly.

   1.Add the sugar and stir until dissolved.

   2.Add the milk powder, crushed cardamom, saffron, and chopped pistachios.

   3.Stir in the cornflour slurry and cook, stirring constantly, until the mixture thickens slightly and coats the spoon.
4. 4
   rest · ~30 min

   Cool the kulfi mixture.

   Take the pan off the heat and let the mixture cool to room temperature. Stir once or twice as it cools so no skin forms on top.

5. 5
   assemble · ~5 min

   Fill the molds.

   Pour the cooled mixture into 6 kulfi molds or small cups. Sprinkle the reserved sliced pistachios on top and cover the molds.

6. 6
   rest · ~480 min

   Freeze until firm.

   Freeze the kulfi for 6 to 8 hours, or until fully set and firm all the way through.

7. 7
   serve

   Unmold and serve the pista kulfi.

   Dip the molds briefly in room-temperature water, unmold, and serve right away.

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