Prep time: 10 mins
(serves 4) Cooking time: 35 mins Freezing time: overnight Ingredients 1 litre milk 400ml condensed milk pinch saffron 3 tbsp sugar 1/2 cup crumbled khoya (solidified milk) 2 tbsp almond flakes 2 tbsp slivered pistachios 2 packs Magic Pops (available in major supermarkets) pistachio biscotti, to serve (optional) Method: 1. Bring milk to boil in large pan. Reduce heat and simmer until milk thickens and coats back of a spoon, about 30 minutes. Add condensed milk, saffron and sugar. Stir well until combined with a creamy texture. Take off heat and add khoya and nuts. Allow to cool. When mixture reaches room temperature, add
4. Magic Pops. Pour mixture into four kulfi moulds and freeze overnight. Hold moulds under running water to help unmould. Remove kulfi from moulds and serve with pistachio biscotti.
RECIPE BY CHEF AKSHAY NAYYAR,