250 ml Milk
2 tsp Pistachio
A pinch of Saffron
1/4 cup Sugar
½ cup Almond Paste
In a saucepan, bring milk to a boil. Once it starts to bubble, reduce the heat.
Add a pinch of saffron and sugar to the milk. Give it a good stir.
Add almond paste and let the milk thicken on slow heat. Once it is thick, turn off the heat.
Pour the milk mixture in a kulfi mould and sprinkle some chopped pistachio.
Insert a stick into the mould and cover it with foil. Freeze it overnight.
Once the Badam Kulfi is set, remove it from the mould.
Garnish with chopped pistachio and serve chilled!