Kulfi

Reduce: Once it boils, reduce the heat to low. Simmer the milk continuously for about 45-60 minutes. Stir frequently, making sure to scrape the cream that forms on the sides and bottom back into the milk. This process gives kulfi its caramelized flavor and dense texture.

Thicken: The milk is ready when it has reduced to one-third of its original volume and looks thick, creamy, and slightly off-white.

Flavor and Sweeten: Stir in the sugar, cardamom powder, saffron strands, and the finely chopped nuts. Simmer for another 5 minutes until the sugar dissolves completely.

Cool: Turn off the heat and let the mixture cool completely to room temperature. It will thicken even more as it cools.

Freeze: Pour the cooled mixture into kulfi molds or small popsicle molds. Cover tightly with aluminum foil (insert wooden sticks if desired). Freeze for at least 6-8 hours or overnight until completely set. To unmold, dip the molds in warm water for 2 seconds.