kesar badam kulfi

• 3 cups full whole milk - 750 ml
• 75 to 80 gms mawa/khoya/evaporated milk, about 3.5 to 4 tbsp
• 2 tbsp to 3 tbsp  cane sugar or regular sugar, adjust as required
• 1.5 tbsp rice flour or 1 tbsp ground sabja seeds
• 3 tbsp milk to dissolve the rice flour or ground seeds
• 20 shelled unsalted pistachios
• 20 almonds, crushed
• 4 cardamoms, powdered
• 1 tsp kewra water (pandanus or screw pine) or rose water or a drop of kewra essence or rose essence
• 2 pinches saffron

INSTRUCTIONS

1. in a wide pan or kadai, heat milk on low flame for about 18 to 20 mins. Let reduce and thicken.
2. grate the khoya or crumble it very well. keep aside. powder the pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. keep aside.
3. crush the cardamom pods in a mortar-pestle and powder finely. discard the husk.
4. dissolve the rice flour or corn starch in 3 tbsp milk. mix well. keep aside.
5. 18 to 20 mins in add the sugar to the simmering milk and stir.
6. let the sugar dissolve and after 3 to 4 mins, add the rice flour paste or corn starch paste.
7. keep on stirring after adding the paste, so that no lumps are formed.
8. the whole mixture has to be lump free, so keep on stirring.
9. after 4 to 5 mins, when the mixture has thickened, add the mawa/khoya, powdered almonds and pistachios along with cardamom powder.
10. stir very well and just simmer for a minute or two on a low flame. keep on stirring so that the khoya/evaporated milk is distributed evenly.
11. switch off the flame.
12. add the kewra (pandanus or screwpine) water or rose water and crushed saffron.
13. let the kulfi mixture cool.
14. then pour the kulfi mixture in kulfi moulds or in serving bowls or in a tray.
15. freeze the kulfi.
16. once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. remove on a plate. slice the kulfi and serve immediately. you can also serve kulfi directly in the serving bowls or glasses.