Kulfi

Milk - 4 cup

Khoya or Milk Powder - 4 tbsp., grated

Sugar - 3 tbsp.

Corn Flour - 2 tsp, blend to paste

Cardamom Powder - 1 tsp

Almond - 15, powdered

Pistachios - 15, powdered

Kesar / Rose essence - 1 tsp

Saffron - 1 tsp

Bring Milk to boil in a large pot. Keep on stirring and cooking the Milk until it begins to thicken. Stir in Cardamom powder.

Add Sugar and Corn Flour paste. Keep on stirring and cooking so that no lumps are formed.

When the mixture has thickened stir in Khoya, Almonds and Pistachios. When the ingredient are mixed through turn off heat and add the Kesar essence and Saffron.

Allow the mixture to cool down and pour into Kulfi moulds. Place the Kulfi moulds into the freezer and freeze for until the Kulfi is set. Remove the Kulfi from moulds when you are ready to serve.