Saffron Pistachio Kulfi – A Sophisticated Ice Cream with Simple Roots

• 1 can evaporated milk (~1½ cups / 354 mL)
• 1 can sweetened condensed milk (~⅔ cup / 300 mL)
• ¼ cup (60 mL) coffee cream or heavy cream (optional, for softer texture)
• ½ tsp ground cardamom
• ½ tsp saffron strands soaked in 1 tbsp (15 mL) warm milk
• 3 tbsp (45 mL) chopped pistachios
• 1 tsp (5 mL) rose water
• ½ tsp (2.5 mL) orange blossom water
• Pinch of salt
• 2 tbsp (30 mL) unsweetened coconut flakes (optional topping)
• 1½ tbsp (23 mL) chopped pistachios (optional topping)

Instructions

1. 1

   Mix all the ingredients together in a bowl until smooth.

2. 2

   Pour the mixture into molds or a loaf pan (23x13 cm).

3. 3

   Freeze for 6–8 hours or overnight.

4. 4

   Unmold and enjoy.

5. 5

   Optional Garnish

   Toast the coconut flakes and chopped pistachios in a dry skillet over medium heat until golden and fragrant (2–3 minutes). Let cool and sprinkle over the kulfi just before serving.