Preparation

Kulfi's dense, creamy texture comes from slowly reducing milk until it's intensely concentrated. This shortcut method uses condensed milk to achieve similar richness without the stirring, watching, and waiting.

Instructions:

1. If using saffron, soak the threads in warm milk for 10 minutes.
2. In a large bowl, whip the heavy cream with a hand mixer or whisk until soft peaks form. This takes 3-4 minutes with a mixer.
3. Gently fold in the condensed milk, mango puree, cardamom, and saffron milk (if using). Mix until well combined but don't overmix.
4. Fold in half the chopped pistachios.
5. Pour the mixture into a 9x5 inch loaf pan or any freezer-safe container. Smooth the top.
6. Sprinkle remaining pistachios on top. Cover tightly with plastic wrap or foil.
7. Freeze for at least 6 hours or overnight until firm.
8. Let sit at room temperature for 5-10 minutes before scooping. Kulfi is traditionally denser than American ice cream.

No ice cream maker? No problem. That's exactly the point of this recipe. The condensed milk and whipped cream create a smooth texture without churning.

Slice and serve on sticks for traditional presentation, or scoop into bowls. This keeps frozen for up to one month.