Milk - 1/2 litre
Condensed Milk - 1/2 tin to 3/4 tin(As per your taste)
Sugar - If required
Pistachos, Badam flakes - 2 tspns
Saffron - a pinch soaked in warm milk.
Fresh Grated coconut - 2 tspns
Cardamom/Elachi powder - a pinch
Water - Optional(I added 1 cup of water to milk)
Boil milk in a thick bottom vessel.
When its come to boiling point reduce flame and add condensed milk.
Stir well. Allow it to reduce to half the quantity.
Keep it in low flame and stir.
You will know by the colour and quantity. Once its reduced taste and check for sugar as kulfi will be on slightly sweeter side.
Add rest of the ingredients and allow it to cool.
Once cooled pour it in the ice cream cups or jelly cups and freeze to 4-6 hours.
Before serving keep the cups in water for 2mins for easy removal and Serve immediately.
Garnish with Pistachos. Enjoy!!!
Tip - I prepared it at nite and served next day afternoon. Too much freezing also forms ice. So just freeze it to 4-6 hours and Serve.