Malai Kulfi Ice Pops Recipe - milk

Method

• Set a fine-mesh strainer over a medium heatproof bowl; set aside.
• Place the whole milk and condensed milk in a medium saucepan over medium heat and cook, whisking frequently, until the mixture begins to steam but does not come to a boil, about 7 minutes.
• Meanwhile, combine the cornstarch and water in a small bowl and stir until incorporated and the cornstarch has dissolved.
• When the milk mixture is ready, whisk in the cornstarch mixture.
• Reduce the heat to medium low and bring to a boil, stirring constantly with a spoon or rubber spatula until thickened, about 15 minutes.
• Remove the pan from the heat and whisk in the cardamom and saffron.
• Pour the mixture through the strainer and discard the contents of the strainer.
• Stir in the pistachios and then fill the pop molds halfway with the mixture.
• Freeze until almost solid, about 2 hours.
• Press a sheet of plastic wrap directly onto the surface of the remaining kulfi mixture to prevent a skin from forming, and refrigerate while the pops are in the freezer.
• After 2 hours, remove the remaining kulfi mixture from the refrigerator and stir to reincorporate the pistachios.
• Remove the molds from the freezer and divide the rest of the mixture among them.
• Insert the sticks and freeze until solid, at least 6 hours.