1 1/2 litre full cream milk
•	1/2 kg. sugar or according to taste (Diabetics can add
artificial sweetener but add it after cooling)
•	1/4 pint of double cream, malai if you live in India (optional)
•	1 tbs. corn flour or arrowroot flour
•	1 tbs. semolina (sooji)
•	3-4 tbs. cold milk or water
•	A few strands of saffron (optional)
•	50 gm. almonds, blanched and chopped
•	1/2 cup green pistachios, blanched and chopped
•	1 tsp. green cardamom powder (ground illaichi)
•	A little rose water or Kewda (screw pine) water

Soak pistachio and almonds in hot water, leave for 1/2-1 hour.
Hot water loosens the skin. Peel the skins off. Slice thinly or
chop in a nut chopper. Do not put in food processor, it will make
them too fine & paste like.
2.	Boil milk in a wok/karahi/kadhai, until it is reduced to half.
You must keep stirring it regularly. If it catches or burns, you
have to throw away the whole amount because the smell of burnt
milk is rather unpleasant. A heavy bottomed pan or wok works
better, as milk is less likely to catch.
3.	Keep scrapping off the milk-skin from the sides and bottom of
the pan every few minutes and putting it back in the simmering
milk. It is this skin that gives the kulfi it's distinctive,
rough texture.
4.	Dissolve corn flour and semolina in 3-4 tbs. of cold milk or
water.
5.	Add this, sugar, saffron and cardamom powder to the milk. Stir
continuously and boil for a further 5-10 minutes, until the mix
thickens like custard. If it is too thin, add a little more corn
flour dissolved in cold milk and cook for a further 5 minutes.
6.	Cool.
7.	Add chopped almond powder and pistachio.
8.	Whisk double cream until thick and fluffy, add to the cooled
condensed milk, and fold in gently. I usually omit the cream.
9.	Freeze in Kulfi moulds or in any airtight container. If you
have an ice-cream maker, use that. It will give you a much softer
Kulfi. It is traditionally quick frozen in a mix of salt and ice
(at low temperature of -20° C). This temperature is difficult to
reach in normal home freezer. Kulfi is eaten when it is slightly
melting on the outside/edges. So, take out of the freezer 10-20
minutes before serving, less in hot countries. If you don’t have
time, either stand the moulds in a bowl of hot water for 10-15
seconds or microwave on full, for no more than 10-15 seconds.
10.	Using a knife, ease each kulfi out onto the plate.
11.	Serve with Falooda or on its own.

Notes
•	Variations
•	Chocolate flavoured Kulfi; add 3 tsp. cocoa powder dissolved in
2 tbs. of cold milk, along with cream.
•	Mango kulfi; add 200 ml. of mango pulp, along with the cream.
If not using cream, cool the boiled milk and then add mango pulp.
As mangoes are very sweet, specially the tinned ones, reduce the
sugar/sweetner accordingly
•	For a sugar free version, use sugar free sweetener, instead of
sugar. Add it after the condensed milk has cooled down.