Pistachio Kulfi

Instructions

1. Reduce the milk
   In a heavy-bottomed pan, bring the milk to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally to prevent sticking, until the milk is reduced by half (about 20-25 minutes).
2. Add flavorings and thickeners
   Add the condensed milk and stir continuously. Add the cornstarch mixture and keep stirring until the mixture thickens slightly. Add the soaked saffron along with the milk, cardamom powder, and chopped pistachios and almonds. Cook for another 5 minutes.
3. Add the cream
   Remove from heat and let cool for 10 minutes. Stir in the heavy cream and rose water (if using) until well combined. Let the mixture cool to room temperature.
4. Freeze the kulfi
   Pour the mixture into kulfi molds, popsicle molds, or small paper cups. Cover with aluminum foil and insert popsicle sticks through the center if using paper cups. Freeze for at least 8 hours or overnight until completely set.
5. Serve the kulfi
   To unmold, dip the molds briefly in warm water and gently pull out the kulfi. Garnish with additional chopped pistachios and dried rose petals if desired. Serve immediately.