Almond and Pistachio Kulfi

Ingredients

• 1 cup Heavy cream
• 1 cup Whole Milk
• 3/4 cup Condensed Milk
• 1/2 teaspoon cardamom powder
• 1/4 cup Almonds blanched (skin removed)
• 1/4 Pistachios blanched
• pinch of Saffron optional
• Additional pistachios for garnish optional but recommended

Instructions

1. Add the blanched almonds + pistachios into a jar of a mixer or food processor.
2. Add 1/2 cup of milk little at a time and grind it to a smooth paste. Transfer into a mixing bowl.
3. To the same mixing bowl, add heavy cream + remaining milk + condensed milk + cardamom powder. (If using saffron, add it to a tablespoon of warm milk and keep it aside for 5-10 minutes. Add this to the ice-cream mixture).
4. Mix well and adjust the sweetness as needed by adding more condensed milk.
5. Transfer into kulfi molds, popsicle molds, small plastic cups or shallow freezer safe dish and let it sit for 3-4 hours. Add the popsicle stick once the kulfi is half set.
6. (Optional) You can sprinkle powdered pistachios of the top, cover the mold or plastic cups with small pieces of aluminum foil and make a dent to insert the popsicle sticks.