Kesar Pista Kulfi (Indian Saffron and Pistachio Icecream)

Kulfi is a household favorite and something my mother made every summer. The freezer always had some delicious kind of kulfi present. Growing up and even now, malai was my favorite flavor with kesar pista a close second. This kulfi recipe is a memory of that and of a favorite place to eat it. Parsi Dairy Farm. They were creamy, cold and delicious and our favorite after a plateful of chat, they also made yummy chats and flavored yogurts. Parsi dairy made kulfi in discs and when you ordered it, they unwrapped it from parchment, sliced it up and gave you a wooden spoon cut as a spike. I (and my mother) always make kulfi to resemble those cubes and here is my attempt at making their kesar pista kulfi. Mine is a little heavy on the dryfruit, you can reduce the amount without affecting the taste. Also when it is warm, it should taste a little extra sweet, that way you know that it will be the perfect sweetness when frozen. Recipe below makes about 6 portions.

Ingredients:

2 1/4 cups whole milk

1 cup milk powder

1/2 can condensed milk

1/2 teaspoon cardamom powder

7-8 strands saffron

1-2 tablespoons raisins

1/2 cup pista chopped

1/4 cup chopped almonds and cashews

Heat the milk and bring it to a boil. Remove 1/4 cup in a separate cup and soak the saffron in it. In the remaining boiling milk, add the milk powder and condensed milk. Stir well and smooth out any lumps. Add the cardamom, raisins, dry fruits and the milk and saffron mixture. Bring to a boil and remove from heat. Cool it and pour it in a thali (Indian metal plate with edges) or a cake pan about 1/2 inch thick. Freeze for 4-6 hours till solid. Cut with a heavy knife (slim flimsy ones will break at the handle - I have done that) into quarters in the mold and remove slice onto a serving dish. If it is difficult to cut into or unmold, leave it on the counter for a minute or two. Slice it in cubes in the serving dish and serve immediately.