13/06/2023
Recipe in Caption 🤤
Mix cornflour and 100 ml of milk in a basin. Add saffron and set aside.
In a frying pan or saucepan, heat the remaining milk and cardamom pods over medium-high heat. Bring to a boil, swirling and scraping the pan occasionally. Reduce heat and simmer for 15 minutes until the milk reduces by about half (700 ml). Remove cardamom pods.
Combine the heated milk with the saffron milk mixture. Cook over high heat, stirring continuously, until it boils. Reduce heat, add sugar, pistachios, and honey, and cook for two more minutes.
Transfer the mixture to a clean pan. Let it cool to room temperature, then pour into moulds. Cover with plastic wrap, making holes in it. Freeze for at least six hours or overnight.
To serve, dip the moulds in hot water to release the kulfi. Place on serving plates. Drizzle with honey and sprinkle with pistachios.
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