Saffron Pistachio Kulfi: A Traditional Indian Frozen Delight

Combine whole milk and heavy cream in a heavy-bottomed saucepan. Bring to a gentle boil over medium heat, then reduce heat to low.

Simmer the milk mixture, stirring occasionally to prevent scorching, until it reduces to about half its original volume, which will take approximately 30-40 minutes. The mixture should be thick and creamy.

Stir in the granulated sugar, saffron threads, and cardamom powder. Continue to simmer for another 5 minutes, ensuring the sugar is fully dissolved and the saffron has infused its color and aroma.

Remove the saucepan from heat and let the kulfi base cool completely to room temperature. Once cooled, stir in the roughly chopped pistachios.

Pour the kulfi mixture into kulfi molds or small ramekins. Cover each mold tightly with plastic wrap or a lid.

Freeze for at least 4-6 hours, or preferably overnight, until the kulfi is firm and completely set.

To serve, briefly dip the molds in warm water for a few seconds to loosen the kulfi, then gently unmold onto serving plates. Garnish with additional chopped pistachios if desired.