Method 1: Classic No-Cook Kulfi

1. Prepare saffron: In a small bowl, soak the saffron strands in 2 tablespoons of warm milk for 10 minutes. This will help release the vibrant color and fragrance of the saffron.

2. Mix the base: In a large jug or mixing bowl, combine the condensed milk, evaporated milk, and heavy cream. Whisk well to ensure the ingredients are thoroughly blended.

3. Add flavorings: To this mixture, add the ground cardamom powder and the saffron milk mixture. You can also add vanilla extract for an added depth of flavor.

4. Incorporate nuts: Fold in the chopped pistachios and almonds. These will provide texture to the kulfi.

5. Pour into molds: Transfer the prepared mixture into kulfi molds or popsicle molds. Make sure to leave a little space at the top, as the mixture may expand as it freezes.

6. Freeze: Place the molds in the freezer for 6-8 hours or preferably overnight until the kulfi is fully set.

Method 2: Pakistani Bread Kulfi (Ultra Easy)

This method is even simpler and requires minimal ingredients.

1. Prepare the bread: Take 4 slices of white bread and remove the crusts. Tear the bread into pieces and place them in a mixing bowl.

2. Blend the ingredients: To the bread pieces, add cardamom powder, evaporated milk, condensed milk, and heavy cream. Blend thoroughly with a handheld mixer until smooth and creamy.

3. Add nuts: Fold in chopped pistachios and almonds for a crunchy texture.

4. Freeze: Pour the mixture into molds and freeze for 6 hours.

Method 3: Instant Kulfi (Quickest)

If you’re in a rush, this method will give you kulfi in no time.

1. Prepare the base: In a mixing bowl, combine 1 cup of chilled heavy cream with ¼ cup of milk powder. Whisk until there are no lumps and the mixture becomes thick and creamy.

2. Add sweetener: Mix in condensed milk and cardamom to enhance the flavor.

3. Freeze immediately: Pour the mixture into molds and freeze for 4-5 hours.