250 ml cream
1 litre full fat milk
1/3 cup powdered sugar
2 tsp Khoya
12 pistachios chopped
1/2 tsp cardamom (elaichi) powder
Few strands of Saffron (Kesar)
10 Almond chopped
10 Cashew chopped
Heat milk and cream in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring occasionally.
Add powdered sugar, cardamom powder and roughly chopped nuts.
Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick.
Turn off flame and allow to cool.
Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process)
Pour the chilled mixture into kulfi moulds and close the lids.
Place the kulfi moulds in the deep freezer and allow to set overnight/at least 5-6 hrs.
Once the kulfi sets, place the kulfi mold in luke warm water for a few seconds to help it un-mould easily.
Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.