Method

1. Soak a few strands of saffron in 50 ml of Fernleaf UHT Full Cream Milk and set aside.
2. Heat the remaining Fernleaf UHT Full Cream Milk to a boil, then add Anchor Cooking Cream. Continue to heat on medium until the total quantity reduces to 750 ml of condensed mix. Add sugar and mix for 5 minutes.
3. Boil the pistachio (and optional almonds and cashews) for 2 minutes in hot water. Once cooled, make a fine paste.
4. Mix the paste and soaked saffron milk into the condensed mix thoroughly.
5. Transfer the mixture into your desired container and freeze for 6-8 hours.
6. All done. Enjoy your Pista Malai Kulfi!