Kulfis Recipe

 Ingredients

• 2 cups full cream milk
• 1/4 cup sugar (heaped)
• 10 nos almonds
• 10 nos pista
• 1/2 no cardamom
• a pinch of saffron
• 1/4 cup unsweetened khoya

 Instructions

• Grind together sugar,almonds,pistachios,saffron and cardamom together to a slightly coarse mixture,Set aside.Boil milk in a pan.

• Simmer for 15 mins till milk reduces.Stir in between to avoid burning at the bottom.Now add nuts sugar mixture.

• Add khoya and cook for few more mins. Malai will start collecting.

• Scrap the sides and keep cooking till the mixture is thick and creamy like shown below.

• Keep cooking. till it coats the laddle as shown..Cool down completely.Then pour it in kulfi moulds / popsicle moulds...I used my kulfi shaped popsicle moulds.

• Wrap with silver foil,inser icecream stick and freeze for 6-8 hrs atleast, I always freeze it overnight.Then show the popsicles side part under running tap water.Slowly remove the kulfis and serve.
  

Notes

• Cornflour mixed with milk is added to thicken milk faster but that can be skipped too.

• If you add very little saffron the color will be dull ivory.

• You can grind the nuts coarsely, I made it fine just for mittus sake else she will start picking up the nuts to discard them.

• I recommend using full fat cream milk , don't use low fat milk.

• Dont have a popsicle mould?! dont worry use disposable plastic cups or even thick paper cups cling wrap aluminium foil and us icecream sticks and freeze it.It demoulds easily or you can even cut the cups,tear it to get the popsicles out.

• If you are serving only 2-3 popsicles and want the rest to be stored then again close it with aluminum foil and freeze it.

• For easy demoulding - show the popsicle moulds in running tap water, then pull the stick out slowly to get the ice pops clean.