BADAM PISTA KULFI

12-15 almonds (badam), coarsely ground

15-20 pistachios, coarsely ground

1½ litres milk

A pinch of saffron

4 tablespoons Sugarfree Natura/½ cup sugar

¼ cup khoya/mawa, grated

1. Heat the milk in a thick-bottomed non-stick pan. When the milk begins to boil, add the saffron, lower the heat and simmer, stirring continuously, till the milk is reduced by half.

2. Add the Sugarfree Natura/sugar, almonds and pistachios and mix well. Cook for three to four minutes, stirring continuously. Take the pan off the heat and set aside to let cool.

3. Add the khoya/mawa and mix well. Pour into individual kulfi moulds and place them in the freezer to set.

4. Unmould and serve immediately.