This is a typical summer dessert, which you can also call by the name Indian Ice-cream because of its similarities to ice cream in appearance and taste however it is creamier.
- 1/2 litre of full fat milk
- 1/2 cup of condensed milk
- 1/2 cup of sugar
- Few strands of saffron
- Some chopped Pistachios
Note : You will need a kulfi mould .
Bring the milk to a boil and keep on stirring until it is reduced to half of its original quantity.
Dissolve some saffron strands in warm milk.
Add the condensed milk and sugar to the reduced milk, stir continuously so that the thick milk does not stick to the bottom. After 10 minutes add in the saffron milk and the chopped pistachios. It should be of pouring consistency.
Turn off the flame and let it cool down completely. The mixture thickens further on cooling.
When you want to have it just rub on the moulds for 30 seconds with the palm of your hands.
Gently hold the stick and demould it .