Milk   3 cups (600 ml)    Sugar  4 tblsp    Corn flour  1 tblsp    Saffron  1 pinch    Pistachio   2 tblsp    Cardamom   2      Â
In a heavy bottomed pan add the milk and cook for 10 minutes, keep stirring in between. Soak the saffron in 1 tblsp of warm milk and keep it aside.
Pulse the sugar, pistachio and cardamom into a coarse mixture, in a mixie.
Dissolve the corn flour in 2 tblsp of water without any lumps.
Add the saffron milk and corn flour mixture to the boiling milk. Please be careful, once the corn flour is added the milk starts thickening. So stir it continuously. Also keep the flame very low. Add the coarsely ground pista sugar mixture too.
Pour it into kulfi moulds. If you do not have moulds, simply pour it in small stainless steel tumblers and cover it with foil and insert a ice cream stick in the center.
Cover it and freeze for 6 to 7 hours or overnight. Run the moulds over water and carefully take it out using a sharp knife.
Kesar pista kulfi is ready to serve.
Great work 🙂 Regds Pooja
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