Кулфи с шафраном и фисташками

Ingredients

• 11 litre full-fat milk
• 2200ml condensed milk
• 31/2 tsp saffron strands soaked in 2 tbsp warm milk
• 43 tbsp green pistachios (crushed)
• 52 tbsp sugar
• 61/4 tsp cardamom powder
• 71 tbsp rose water
• 8Dried rose petals for garnish
• 9Falooda (rose syrup noodles) to serve

Instructions

1. 1Bring full-fat milk to boil in heavy pan, reduce heat and simmer stirring until reduced by half — about 30 minutes.
2. 2Add condensed milk, sugar, cardamom and saffron milk. Stir well and cook another 10 minutes until thick and creamy.
3. 3Remove from heat, add rose water and half the pistachios. Let cool completely.
4. 4Pour into kulfi moulds or small clay pots. Freeze for at least 6 hours or overnight until firm.
5. 5To serve, unmould by dipping in warm water for a few seconds. Garnish with remaining pistachios, rose petals and serve with falooda or drizzle with rose syrup.