KESAR BADAM KULFI

Preparation Method :

• Soak the peeled almonds, cashew and saffron in half cup milk for half an hour.
• Grind to fine paste and set aside.
• In a heavy bottomed pan, boil milk in simmer till it reduces to half the original quantity.
• Add the sugar and keep stirring continuously till the milk thickens.
• Add the ground paste and stir for another 5-10 minutes. The mixture will be a thick pasty liquid at this stage. Remove from flame.
• Allow to cool and run this mixture in the blender. It will liquefy at this point.
• Pour the liquid into moulds of your choice and freeze for at least 10 hours or overnight.
• Unmould, garnish with pistachios and rose petals and serve cold.