Kulfi

Pour the full-fat milk into a heavy-bottomed saucepan and bring to a boil over medium heat, stirring frequently to prevent scorching.

Once boiling, reduce heat to medium-low and simmer, stirring every 2–3 minutes, for 30–35 minutes until the milk reduces to about half its original volume and thickens to a creamy consistency.

Dissolve the cornstarch in 2 tablespoons of cold milk and add to the simmering milk. Stir continuously for 3–4 minutes until the mixture thickens further.

Add sugar and condensed milk. Stir until the sugar dissolves completely.

Warm the saffron strands in a teaspoon of warm milk for 2 minutes, then add to the mixture along with cardamom powder and rose water.

Add half the slivered pistachios and almonds. Stir to combine.

Remove from heat and allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.

Pour the cooled mixture into kulfi moulds, small clay pots (matkas), or popsicle moulds. Tap gently to remove air bubbles.

Seal the moulds with foil or lids. Freeze for at least 6–8 hours or overnight until completely set.

To unmould, run the mould under warm water for 10–15 seconds, then invert onto a plate.

Garnish with the remaining slivered pistachios and almonds. Serve immediately.