Kesar Pista Kulfi
Serves: 6-7 Popsicles
  • 1 cup milk (full fat or skim) (I used 2% fat)
  • 1 can evaporated milk (14 oz)
  • 1 can sweetened condensed milk (14 oz)
  • Pinch of cardamom powder
  • Pinch of saffron
  • ¼ cup ¬†shelled pistachios, chopped
  1. In a heavy bottomed pot, heat 1 cup milk and a can of evaporated milk on medium heat. Keep stirring frequently so it doesn't stick to the pan. Bring it to a boil and than lower the flame. Let it simmer for sometime till it thickens a bit. Now add ¼ part of condensed milk and stir it nicely. Add another ¼ part and repeat. Taste and add the remaining ¼th. Now taste and if you feel you need more sweetness, add the remaining ¼th can as well. Mix it nicely and let it simmer for 2-3 minutes. Add saffron and pistachios and cook for another minute. Add cardamom powder and let it come to room temperature.
  2. Once at room temperature, fill up the molds or shot glasses or any other utensil you wish. Freeze them for 3-4 hours and insert the sticks if using. Continue freezing them over night.
Recipe by Naive Cook Cooks at