Soak a few strands of saffron in 50 ml of Fernleaf UHT Full Cream Milk and set aside.
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.
Boil the pistachio (and optional almonds and cashews) for 2 minutes in hot water. Once cooled, make a fine paste.
Mix the paste and soaked saffron milk into the condensed mix thoroughly.
Transfer the mixture into your desired container and freeze for 6-8 hours.
All done. Enjoy your Pista Malai Kulfi!
Anchor UHT Cooking Cream
A New Zealand freshly made cream that is delicious, naturally creamy and full of dairy goodness. Made with 100% milk from New Zealand