1L full cream milk
½ cup sugar
¼ tsp saffron
5 green cardamom pods
12-15 blanched almonds, roughly chopped
2 tbsp pistachios, roughly chopped
8 kulfi moulds or icy pole moulds
Boil the milk in a wide, heavy-based pan and then simmer over medium heat, stirring from time to time to avoid scorching. Simmer till about half the volume of milk is left. The milk will take about 30-40 minutes to thicken.
When done, the colour of the milk changes to a beige-cream, and the bubbles appear mostly in the centre of the pan.
Add the sugar, saffron and cardamom, bring to a boil again and simmer for another minute or two. Turn off the heat and allow to cool slightly.
When cool, add the nuts, saving a few for garnishing. Mix well and pour into moulds.
Freeze at the lowest possible temperature. To serve, take the mould out of the freezer and prise the kulfi out with the help of a knife, into an individual serving bowl.
Garnish with vark leaves and nuts and serve immediately.