Malai Kulfi from Slow-Reduced Milk with Cardamom and Pistachio

What you need

• 1.5 l (6 1/3 cups) whole milk
• 80 g (6 tbsp) sugar
• 1 pinch saffron threads, optional
• 1/2 tsp ground green cardamom
• 30 g (1/4 cup) pistachios, chopped, plus extra to serve
• 15 g (2 tbsp) almonds, blanched, chopped

Method

Restated from the original video

1. 1

   Pour the milk into a wide, heavy pan and bring it to a boil over medium heat, stirring so it does not catch.

2. 2

   Lower the heat and let it bubble gently, stirring every few minutes and scraping the sides and base, until reduced to about a third, 60-75 min. Stir the skin that forms on the sides back into the milk.

3. 3

   As it gets thick, stir constantly. Any scorching on the base will taste through the whole batch.

4. 4

   Add the sugar and saffron and simmer for 5 min more, until the sugar dissolves and the mixture is thick and creamy.

5. 5

   Take the pan off the heat and stir in the cardamom, pistachios and almonds.

6. 6

   Let it cool to room temperature, stirring now and then so no skin forms.

7. 7

   Pour into kulfi molds, small cups or ramekins, leaving a little space at the top. Cover tightly.

8. 8

   Freeze until solid, at least 8 hours.

9. 9

   To unmold, dip each mold in warm water for a few seconds and run a thin knife around the edge. Serve sprinkled with more pistachios.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.