3 Tablespoons water
1/3 cup ground raw sugar (1/2 cup for sweeter)
1/2 teaspoon saffron strands (less or more to taste)
a generous pinch of cardamom
1 can full fat Coconut milk(13.5 oz) (Or use 1/2 can coconut milk, and 3/4 cup almond or other non dairy milk)
1/3 cup ground raw cashews(1/2 cup for thicker. Or use pistachio or walnut or a combination of the nuts)
1 Tablespoon cornstarch or arrowroot starch
1/4 teaspoon fine sea salt
In pan, add the water and saffron and let sit for 5 minutes.
Add the sugar and mix. Keep stirring in between and bring the mixture to a bubbling boil on medium heat.
Meanwhile, In another bowl, mix the cashews, cornstarch with 1/2 cup coconut milk and keep ready. Add this to the boiling sugar syrup. Add cardamom and salt and bring to a boil. Take off heat.
Add the rest of the milk and mix well. Taste and adjust sugar and salt.
Add nuts or dried fruits if using at this point and fold into the creamy mix.
Pour into kulfi molds or pop molds or ice cube tray.
Freeze, pop out, top with coarsely chopped Pistachios and serve.
You can also serve the Kulfi mixture chilled as Rabdi. Or add cooked rice or quinoa and simmer for 5 minutes. Chill for a few hours and serve as Kheer!