Ingredients

• 1litre fresh milk

• 1 tbsp. Grounded almonds

• 1 tsp. Grounded cardamom

• 100 GMS Sugar

• A few strands of Saffron

• 5-6 drops kewra essence (available in South East Asian stores)

• 25 GMS lightly crushed pistachio nuts

Method

1.Heat the milk until in a large pan, until it reduces to half it consistency.

2.Add the grounded cardamom, strands of saffron, Kewra essence, sugar & nuts.

3.Boil until the milk thickens.

4.Allow it to cool and then pour into kulfi moulds or popsicle molds.

5.Top with the remaining pistachio nuts and place in the freezer for 4-5 hours.

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