1 cup milk powder
1/2 tin condensed milk or 125 gms khoya
1 litre milk
1 tsp saffron
1/2 cup sugar
1 tsp cardamom powder
1/2 cup fresh cream from milk
2 tbsp rose water
1 tbsp cornflour dissolved in 1/4 cup water
4 tbsp almonds and pistas ground
Mix the milk powder and milk. Stir and cook. Add sugar and cream and cook till the quantity of the milk lessens slightly. Add the cornflour paste and stir till the mixture thickens. Remove from heat. Let it cool slightly and then add the condensed milk, saffron, cardamom powder, rose water and nuts. Fill the kulfi moulds and deep freeze for approximately 6 hours, till they are set.
