Saffron-Pistachio Kulfi: Here is making of special recipe

Kulfi is rich, creamy and slow-melt­ing - made extra special here with saffron and pistachios.

You’ll need 4 cups whole milk, ¼ cup sugar, a pinch of saffron, ¼ teaspoon cardamom and 3 tablespoons chopped pistachios.

Pour the milk into a heavy saucepan. Bring it to a gentle simmer, stirring often so it doesn’t stick.

Cook on low heat for about 35–45 minutes, stirring frequently, until the milk reduces by roughly half.

Stir in the sugar, saffron and cardamom. Cook for 2 more minutes, then fold in most of the pistachios.

Cool the mixture, pour it into kulfi moulds or small cups, and freeze for at least 6 hours.

Unmould the kulfi, sprinkle with the remaining pistachios, and enjoy your homemade saffron treat!