Take milk in a thick bottomed pan. The flame needs to be medium and the milk needs to be constantly stirred. After 10 minutes, once the milk starts boiling, add the heavy cream.
Once the milk and cream reduce to 75%, add the grated Khoya and keep stirring for another 20 mins on medium to low flame.
Add the cardamom powder and keep stirring.
Add saffron strands and keep stirring.
Add the milk powder and make sure you keep stirring or else the Milk will form lumps.
Add the pistachio flavor and Green food color. Keep stirring.
Crush the pistachios or you can also cut them to pieces.
Add the crushed pistachios to the milk. The consistency of the mixture should be thick, such that if you dip a spoon to stir, it should coat the back of the spoon. Once its thick enough, turn of the gas and let the mix cool down.
Once the mix is on room temperature, put it in the freezer for 8-10 hours.
Serve it cold. Decorate it with silver leaf, chopped pistachios and Rooh Afza.
Recipe Notes
You can / cannot use Rooh afza on your kulfi. You can always use another rose syrup or any other sweet syrup of your choice.
Silver Leaf has no taste but I believe it makes the kulfi look more appetizing, but its a complete personal choice.
Adding more essence than required adds bitterness to the milk and its impossible to take away the bitterness, unless you double up all the ingredients, which not just increases