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Kesar Kulfi, an easy and cost effective recipe, sounds well thought out with simple steps to follow.

Blending the rock candy with frozen almonds and cashews is a clever tip to achieve a fine powder without it turning sticky. Boiling the milk until it turns creamy and then adding the almond-cashew powder mix with soaked saffron strands will surely result in a rich and flavorful kulfi base. And the step of allowing it to cool completely before pouring into molds ensures a smooth texture. Freezing it overnight ensures it's perfectly set for serving. It sounds like a delicious and refreshing treat!

The following is the detailed recipe. 

Ingredients Required:-

750 ml Milk / பால் 

3 nos. Rock Candy / கல்கண்டு

10 nos. Almond / பாதம் பருப்பு 

15 nos. Cashews / முந்திரி பருப்பு

2 tbsp Badam Pisin / பாதாம் பிசின்

Few Strands of Kesar / குங்குமப்பூ சிறிது 

½ tsp cardamom powder / ஏலக்காய்  தூள்

step 1: blend rock candy with frozen almonds and cashews to fine powder. frozen nuts helps to make fine powder. it doesn't turn sticky while grinding. soak kesar strands separately in a bowl. 

step 2 : boil 750 ml milk in a thick bottomed kadai. once boiled, reduce flame to simmer and boil for another 20 minutes. stir in between. scrap sides of the kadai. then, milk turns creamy. now add 2 tbsp almond cashew powder mix with soaked kesar strands. boil in high flame once. turn off the flame. 

step 3: allow to cool completely. pour into small glass or tumblers. insert spoon. kulfi mould ready to refrigerate. freeze overnight or more than 8 hours.

serve kulfi & enjoy.

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