Back to 6 servings 6 cups whole milk, full cream, preferably 1 cup heavy cream, optional, for extra richness 0.5 cup sugar, adjust to taste 0.25 cup unsalted pistachios, finely chopped, plus more to garnish 2 tablespoons warm milk, for steeping the saffron 1 pinch saffron threads, optional 0.5 teaspoon ground cardamom
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1 Step 1: Steep the saffron threads in the 2 tablespoons of warm milk and set aside.2 Step 2: Bring the whole milk to a boil in a thick-bottomed pan over medium heat, then stir in the heavy cream if using.3 Step 3: Simmer for about 30 minutes, stirring often and scraping the bottom so the milk does not scorch, until the milk reduces noticeably.4 Step 4: Stir in the sugar until dissolved, then simmer about 10 minutes more until the mixture thickens further.5 Step 5: Stir in the chopped pistachios, the saffron milk and the cardamom, then simmer 5 minutes more.6 Step 6: Remove from the heat and let the mixture cool completely, at least an hour, stirring now and then so a skin does not form.7 Step 7: Pour into kulfi moulds, plastic cups or popsicle moulds, cover with foil or cling wrap and insert sticks if using.8 Step 8: Freeze for at least 5 hours or overnight, until firm all the way through.9 Step 9: To unmould, dip the moulds briefly in warm water or warm them in your hands, then turn out. Garnish with chopped pistachios and serve right away.getsaucepan.com/r/28ef2f8b-4dfb-566e-993b-b6d12a58d6ab
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