Ingredients
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
Method
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.