I LOVE kulfi - Indian ice cream with saffron, cardamom and pistachios. The traditional method is not that easy or quick - but my way is! Super easy! Prep takes all of five minutes but then you have to wait patiently for six hours or until fully frozen.
I like to use small silicone cups for this, perfect size for single servings
1 can (400 g) sweetened condensed milk
200 ml heavy cream
100 ml milk
1/2 g saffron (1 sachet)
1 tsp cardamom
Handful roasted but unsalted pistachios
Pinch of salt
Open the can of condensed milk. Stir in a bowl with cream, milk and the spices. Crush or finely chop the pistachios and add those.
Divide between cups and freeze.