WOYP Day #41 Kesar Pista Badam Kulfi

It had been ages since I made Kulfis at home. The temperatures are soaring with rain studded days, and these kulfis took me right back to my childhood when mom made them every summer without fail.

This is the classic version of Kulfi, loaded with nuts and hints of Saffron encased in creamy frozen goodness! Yummm...! 

Kesar Pista Badam Kulfi:
You will need:

2 cups Whole Milk
2tbsp Corn flour (make a paste with 2 tbsp cold milk)
3 to 4 tbsp Milk powder (I used non-fat dry milk)
2 tbsp Badam Milk powder (MTR or any brand)
A large pinch Saffron strands
1 tbsp finely chopped unsalted Pistachios
1 tbsp finely chopped raw Almonds
1/2 cup Granulated sugar

Pour milk into a thick bottomed pan, and set on medium heat. Stir frequently to prevent the milk from burning on the bottom. Once the milk is warm, remove a tablespoon or two and add it to the milk powder. Whisk to make a smooth paste and set aside. Add the saffron strands, sugar, Badam milk powder and the prepared milk powder paste to the hot milk and combine. Bring to a simmering boil.

Lower heat. Now add the corn starch paste while stirring. The mixture will immediately thicken. Cook for a minute while stirring and then remove from heat. Allow to cool for 10-15 minutes before adding the nuts.This keeps the nuts crunchy. 

Stir in the nuts. Pour mixture into popsicle molds. If you don’t have Popsicle molds you can use disposable paper cups, or small steel tumblers if you have them at home. Once filled, set aside for few more minutes and then place a popsicle stick in each cup. Freeze for 3-4 hours. 

To unmold - Run the sides of the cup or mold under warm water for a few seconds and the kulfi will pop out easily. Serve immediately.