Preparation

• 1.

  Warm the milk in a saucepan over medium heat, stirring occasionally until it comes to a gentle boil.

• 2.

  Reduce the heat and let it simmer until it reduces to about two-thirds, stirring frequently to prevent burning.

• 3.

  In a small bowl, combine the saffron threads with the warm milk and set aside to infuse.

• 4.

  Once the milk has reduced, add the heavy cream, sugar, and condensed milk, stirring until the sugar is completely dissolved.

• 5.

  Add the saffron-infused milk and ground cardamom to the mixture, and stir well to combine.

• 6.

  Remove the mixture from heat and let it cool to room temperature.

• 7.

  Once cooled, pour half of the kulfi mixture into a loaf pan or individual molds.

• 8.

  Swirl in the pistachio paste evenly, then pour the remaining kulfi mixture on top.

• 9.

  Gently stir with a knife to create a marbled look without fully mixing the layers.

• 10.

  Cover the pan or molds with plastic wrap and place them in the freezer for at least 6-8 hours, or overnight until fully set.

• 11.

  To serve, let the kulfi sit at room temperature for a few minutes before attempting to scoop. Garnish with additional chopped pistachios and a drizzle of rose water, if using.