Kulfi- Indian Ice Cream

1. 1

   Pour the milk in a heavy bottomed, wide pan and bring it to a boil over high heat.

2. 2

   Once it reaches the boiling point, reduce the heat to medium high and simmer while stirring occasionally to prevent burning the milk at the bottom of the pan.

3. 3

   Simmer the milk for about 45 minutes to an hour until the volume of milk is reduced to half.

4. 4

   Add the sugar, ground cardamom and saffron and continue to cook for another 10 minutes until the sugar is dissolved.

5. 5

   Take it off the heat and add the chopped almonds. Allow the mixture to cool completely.

6. 6

   Pour the cool mixture into popsicle moulds and freeze overnight.

7. 7

   To serve, dip the popsicle mould in a glass of hot water for a few seconds and then pull the kulfi out. Top with pistachios and rose petals for garnish if desired.

* Per serving · 4 servings · Values may vary.