Mango Kulfi

Instructions

1. Place the milk and cracked cardamom pods in a saucepan, and bring to the boil, stirring constantly.
2. Once boiled, turn the heat down and simmer gently until reduced to about a half of its original volume ??“ about 650ml. Keep stirring occasionally so it doesn’t catch. This can take about 3 hours, depending on the pan you use, so patience is required.
3. Once reduced, remove the cardamom pods, stir in the sugar, salt and saffron, and simmer for another 5 minutes then allow to cool.
4. Lightly grease 6 dariole moulds and sprinkle with the chopped pistachios. Add the remaining pistachios to the milk and then pour into the moulds.
5. Alternatively add most of the nuts to the milk and pour into a freezer-proof container and then garnish with the remaining nuts once frozen.
6. Freeze for at least 6 hours. To serve, remove from the freezer about 10 minutes beforehand and dip the moulds briefly into hot water to release the kulfi.