Andaaza

Makes 12 kulfi sticks (or 6 large cups)

Ingredients
• Full-fat milk – 1 litre (ideally whole milk)
• Double cream – 100 ml
• Sugar – 100 grams (adjust to taste)
• Condensed milk – 200 grams (adds sweetness & creaminess)
• Cornflour – 1 tablespoon (for thickening)
• Cardamom powder – 1/2 teaspoon
• Chopped pistachios & almonds – 2 tablespoons
• Rose water or kewra water – 1 teaspoon (optional, for aroma)
• Saffron strands – a pinch (optional, for colour and aroma)

Method
1. Boil & reduce the milk:
• In a heavy-bottomed pan, bring the milk to a boil.
• Simmer on low heat for 20–30 minutes, stirring frequently to prevent burning.
• Reduce it to about 2/3 of the original volume.
2. Thicken with cornflour:
• Mix cornflour with 2 tablespoons of cold milk to make a slurry.
• Add it to the boiling milk while stirring continuously to avoid lumps.
3. Add the rest:
• Add sugar, condensed milk, and double cream.
• Stir and cook for 5 more minutes.
• Add cardamom powder, saffron (if using), and rose/kewra water.
4. Add nuts:
• Mix in chopped pistachios and almonds.
• Let it simmer for another 2–3 minutes.
5. Cool & freeze:
• Allow the mixture to cool completely.
• Pour into kulfi moulds (or small paper cups), insert ice cream sticks, and freeze for 6–8 hours or overnight.
6. Serve:
• To unmould easily, dip the moulds briefly in warm water.
• Serve plain or garnished with more nuts.

Tips for UK ingredients
• Whole milk is the closest match to traditional buffalo milk.
• Double cream adds richness similar to malai (milk skin).
• Kewra water can be found in South Asian stores like Asda, Tesco international aisle, or online (e.g., Amazon).
• Use silicone moulds or small stainless steel cups with sticks for the authentic shape.