Ingredients:
* 1 liter full-fat milk
* 1 cup condensed milk
* 1/4 cup chopped almonds
* 1/4 cup chopped pistachios
* 1/4 cup chopped cashews
* 1/4 teaspoon saffron strands
* 1/4 teaspoon cardamom powder
* 1/4 cup rose water (optional)
Equipment:
* Kulfi molds or small disposable cups
* Double boiler or saucepan
* Whisk
Instructions:
* Prepare saffron: Soak the saffron strands in warm milk for 10-15 minutes until the color is released.
* Heat milk: In a double boiler or saucepan, heat the milk over medium heat. Stir occasionally to prevent sticking.
* Add condensed milk: Once the milk has reduced by about half, add the condensed milk and stir until well combined.
* Add dry fruits and spices: Add the chopped almonds, pistachios, cashews, saffron-infused milk, cardamom powder, and rose water (if using) to the milk mixture. Stir until everything is evenly distributed.
* Cook and reduce: Continue cooking over low heat, stirring occasionally, until the mixture thickens and coats the back of a spoon. This may take 30-45 minutes.
* Pour into molds: Pour the kulfi mixture into the kulfi molds or disposable cups.
* Freeze: Freeze for at least 4-5 hours, or overnight, until firm.
* Serve: To serve, run the kulfi molds under warm water for a few seconds to loosen the kulfi. Unmold and serve immediately.
Tips:
* For a richer flavor, use full-fat milk and condensed milk.
* You can add other dry fruits, such as raisins or walnuts, to your preference.
* For a more intense saffron flavor, use more saffron strands.
* If you don’t have kulfi molds, you can use small disposable cups or even popsicle molds.
Enjoy your homemade dry fruits kesar kulfi!
