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1/2 cup sugar
1/4th tsp cardamom powder
1/2 tsp saffron
1/2 cup chopped dry fruits & nuts (almonds, cashews, pista, raisins)
for garnishing: 1 tbsp almonds (shredded), 1 tbsp cashews (shredded), pinch of saffron
2-litre full cream milk
In a kadhai pour the milk & saffron strands and boil in medium heat until it thickens and reduces to half. Keep stirring so that the milk does not stick to the kadhai.
Add sugar, cardamon powder & dry fruits, and nuts, mix well until well combined & boil for another 5 minutes.
Pour the mixture into kulfi moulds (makes 6 kulfi) & freeze for 8 hours.
To unmold the kulfi properly, run some room temperature water over the kulfi moulds & put a wooden stick through the kulfi & pull it out.
Place the kulfi on a plate & decorate it with the shredded almonds, cashews, and saffron strands.