Pista Kesar Kulfi (Pistachio and Saffron Kulfi)

Ingredients

• 1¼ cups evaporated milk
• 1¼ cups heavy cream
• 5 tablespoons sugar
• 4 ounces pistachios, finely ground
• A pinch of saffron threads
• Chopped pistachios, to serve

Steps

1. Pour the evaporated milk, cream, and sugar into a saucepan and bring the mixture to a gentle boil, stirring it fairly frequently to ensure it doesn’t stick to the bottom of the pan.
2. When it starts to boil, turn the heat down, add the ground pistachios and saffron, and simmer for around 5 minutes.
3. Transfer to a bowl and leave to cool down, then put in the fridge. When it is cold, pour into kulfi molds or a freezable container, cover and freeze for 2 to 3 hours.
4. To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate, and give them a sharp tap on the top.
5. Serve with a sprinkling of chopped pistachios.