Kesar Pista Kulfi is an Indian frozen dessert full of richness and decadence, boasting the rich flavours and creamy textures typical of the product. This frozen dessert is reportedly a favourite to people across India; this time, full-fat milk is evaporated to decrease its volume and to thicken it so that this frozen dessert is rich and decadent. The saffron (kesar) colours represent a fragrant fragrance with a grand blend of aromatic sweetness infused through the finely chopped pistachios (pista). This golden hue lends the kulfi an unmatched beauty in colour, and along with this unique floral flavour, the saffron threads brand this dessert to be turned into a gourmet experience. The pistachios added a nice crunch to the kulfi and increased its richness to deliver a perfect harmony of textures. The mixture, sweetened with sugar and flavoured at times with cardamom, was poured into moulds, frozen till firm, and delivered a treat that would be smooth yet slightly grainy in texture, characteristic of actual kulfi. Best enjoyed in the icy cold, Kesar Pista Kulfi would be a boon during the hot summer and add a royal touch to festivals. Enjoyed on a stick in a bowl with falooda- now and then, the unbeatable creamy, nutty flavour mixed with saffron is something nobody can resist. Every bite transports one into the nostalgia of celebrating Indian culinary heritage journey down the lane of yesteryears while universally being loved for its rich taste.

• 1 l full-fat milk
• 1/2 cup sugar
• Saffron strands
• 1/4 tsp cardamom powder
• 3 tbsp chopped pistachios
• 2 tbsp chopped almonds
• 1 tbsp cornflour or rice flour
• 2 tbsp condensed milk

• For making authentic Kesar Pista Kulfi, the ingredients needed would be full-fat milk, sugar, saffron threads, cardamom powder, chopped pistachios, and condensed milk for richness. Pour the milk into a heavy-bottomed pan. Heat it over medium so that it boils slowly. Keep stir-frying the milk constantly so it doesn't get scorched and start sticking at the bottom. Boil it and then let the milk come down to low heat for simmering, which also helps in letting the milk thicken slowly. Reduction is very important in giving this texture to Kulfi rich and creamy.
• Let the milk reduce. Add a half spoonful of warm milk from a small bowl into which a few saffron threads are to be soaked-they will steep in that milk and help infuse the saffron with its lovely colour and fragrance.
• Add this dehydrated saffron to the milk mixture and mix well. Its golden colour infuses right through the mixture. Keep stirring at times such that the mixture does not get burnt down. After half-becoming in volume, add sugar to taste. Mix well to dissolve the sugar fully.
• Sprinkle the cardamom powder in for that warmth and depth of aromatic understatement, then fold in chopped pistachios for distribution. For an indulgence you could even toss in a splash of condensed milk to add sweetness and creaminess, then just cook another minute or two and pour out or scoop the mixture into a bowl off heat. Let cool a little; occasionally stir to prevent skin from forming on top.
• Pour the kulfi mixture into traditional kulfi molds or even other freezer-safe containers, when it cools to room temperature. Cover it airtight with lids or aluminum foil so that there is no scope for the ice crystals to form. Put the molds in the freezer for at least 6-8 hours, but overnight will ensure that your kulfi comes out just right in texture. Inserting sticks into molds: This needs to be done when the mixture is only partly frozen so it does not topple over.
• Serve by taking the molds out from the freezer and dipping them into warm water for a few seconds. Now loosen the kulfi gently and take it out of the molds. Place it on a serving platter and garnish it with some more chopped pistachios and strands of saffron for a sophisticated look.