Creamy Saffron-Infused Kulfi: An Indian Frozen Treat

1. 1

   Heat the evaporated milk in a pan along with the sugar.

2. 2

   Take it off heat when it begins to boil. Add the cardamom powder and saffron stands to it and whisk well. The saffron would not only give it a distinct taste but also add a beautiful creamy-yellow color to the Kulfi.

3. 3

   Mix in the ricotta cheese, ensuring that there are no lumps.

4. 4

   At this stage, the nuts are added to the Kulfi mixture, which is then poured into popsicle moulds and frozen.

5. 5

   But for a creamier ice cream, cool the mixture in the refrigerator for a couple of hours (I chilled it in the freezer for 45 minutes), pour it in the canister of your ice cream maker and freeze. Add the pistachio nuts during the last five minutes of the process.

6. 6

   You could eat it as a soft-serve at this stage but I recommend freezing it overnight for a creamy ice cream.

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