Kesar Pista Kulfi/Saffron and Pistachios Ice cream

For the final day of blogging marathon #27 under the theme I made kesar pista malai kulfi,I have already posted mango kulfi which is a hit in my family.
Today I wanted to try the kesar pista kulfi using condensed milk and evaporated milk instead of condensing the regular milk.
Use of condensed milk reduces the cooking time as well as makes the kulfi more tastier and rich.Now off to the recipe................................

Basic Information

Ingredients
 

Ingredient	Quantity
Evaporated milk	11/2cups
Sweetened Condensed milk	3/4cup
Milk	1/2cup
Milk powder	1/4cup
Pistachios(coarsely ground)	2tbs
Cardamom powder	1/4tsp
Saffron threads	10-12

Method

Soak the saffron in a tbs of warm milk an mix the milk powder with the remaining milk,set it aside.
In a heavy bottom pan take the evaporated milk,condensed milk and the milk powder mixture,bring it to a boil.Then reduce the flame and simmer it for 15-20 minutes.

Now add the cardamom powder follows the ground pistachios.Finally add the soaked saffron and mix well,put off the fire.Let it cool dowm to room temperature.

Finally add the soaked saffron and mix well,put off the fire.Let it cool dowm to room temperature.

After cooling fill it in a kulfi or popsicle mould,cover it with the lid and keep it in the frezeer for atleast 8 hours or overnite or till it becomes firm.

Remove it from the mould by running under the warm water to loosen the kulfi,serve it immediately.

Enjoy...........................................................................

• If you don't have popsicle mould  fill it in a condiment cup or paper cup and cover it with a foil after 2 hours of freezing insert the ice cream stick to it ad freeze it again.
• The amount of sugar in the condensed milk is enough but if you want add some sugar while boiling.
• While pouring in the mould mix the mixture every time and  pour it otherwise the nuts and cardamom powder settle in the bottom.

Check out my fellow bloggers participating in Blogging Marathon#27.