Almond malai kulfi - my 100th post

Ingredients

• Condensed milk - 225 ml (Sweetened )
• Evaporated milk - 300 ml
• Whipping cream - 250 ml
• Cardamom Powder - 1/2 tsp
• Sugar - 11/2 tbsp (optional)
• Almonds - 15 nos. chopped coarsely (reserve some for garnishing)
• Pistachio nuts - 10 nos. chopped coarsely (reserve some for garnishing)
• Saffron - a pinch
• Milk - 1/4 cup
• Silver warq - For decoration (optional)

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Preparation

• Blanch almonds and remove the skins; chop coarsely.
  
  Soak saffron in 1/4 cup warm milk for 5-10 minutes. Keep aside.
  
  Take a thick bottomed vessel; add all the milks and cream. In medium flame allow to boil and simmer for 10 minutes, stirring continuously.
  
  Check for the sweetness, if you feel the sugar is less add some more.
• Stir in the cardamom powder and saffron along with the milk; remove from heat and allow to cool completely.
  
  Add chopped almonds and pistachio's. Mix well with hand beater.
  
  Pour kulfi mixture in kulfi moulds / matkas or any freezer proof moulds.
  
  Cover it with foil and place it in the freezer for 6-8 hours.
  
  Your refreshing and exotic dessert is ready to serve.
  
  Serving suggestions:
  
  To serve, hold the moulds under warm water and turn out onto plates. Decorate with silver warq, coarsely chopped pistachios and almonds.
  
  Note:
  
  Instead of adding chopped almonds, you can also grind and add to kulfi mixture.
  
  You can increase the amount of saffron to suit your taste.

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