Step 1

Add the blanched almonds + pistachios into a jar of a mixer or food processor.

Step 2

Add 1/2 cup of milk little at a time and grind it to a smooth paste. Transfer into a mixing bowl.

Step 3

To the same mixing bowl, add heavy cream + remaining milk + condensed milk + cardamom powder. (If using saffron, add it to a tablespoon of warm milk and keep it aside for 5-10 minutes. Add this to the ice-cream mixture).

Step 4

Mix well and adjust the sweetness as needed by adding more condensed milk.

Step 5

Transfer into kulfi molds, popsicle molds, small plastic cups or shallow freezer safe dish and let it sit for 3-4 hours. Add the popsicle stick once the kulfi is half set.

Step 6

(Optional) You can sprinkle powdered pistachios of the top, cover the mold or plastic cups with small pieces of aluminum foil and make a dent to insert the popsicle sticks.