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Rich, dense, and impossibly creamy, Kulfi Stick is the original Indian ice cream crafted from slow-cooked milk. This refreshing family dessert is a summer staple and festive favorite.
Pour whole milk into a heavy-bottomed pan over medium heat and bring to a gentle boil, stirring regularly to prevent scorching.
Continue simmering, stirring and scraping the sides frequently, until the milk reduces by half and becomes thick—this takes about 45-60 minutes. Watch the heat to prevent burning.
Add heavy cream, sweetened condensed milk, and sugar. Stir thoroughly; let it cook until the mixture is very creamy, about 10 more minutes.
Add cardamom, rose water, saffron strands, pistachios, and almonds. Mix well and cook for another 2 minutes to blend flavors.
Remove the mixture from heat, let it cool to room temperature, then pour into kulfi molds or small cups. Insert sticks and freeze at least 4 hours, or until solid before serving.
