Gaggan-Inspired Royal Kulfi Pops

In a heavy-bottomed saucepan, combine the whole milk, heavy cream, and granulated sugar (if using). Bring the mixture to a gentle boil over medium heat, then reduce heat to low and simmer.

Cook, stirring occasionally to prevent scorching, until the milk mixture has reduced by about one-third and thickened slightly. This should take approximately 25-30 minutes. This reduction concentrates the flavors.

Stir in the sweetened condensed milk and ground cardamom. Continue to simmer for another 10-15 minutes, stirring more frequently, until the mixture is thick enough to coat the back of a spoon. The consistency should be like a thin custard.

Remove the pan from heat and let the kulfi base cool completely to room temperature. For faster cooling, you can place the pan in an ice bath.

Once cooled, divide the kulfi base into three equal portions in separate bowls. This allows for three distinct flavors.

For Pistachio Kulfi: Stir the finely ground pistachios into one portion of the cooled base until well combined. (Optional: add a tiny drop of green food coloring for a vibrant color).

For Mango Kulfi: Stir the mango pulp into the second portion of the cooled base until smooth.

For Saffron Kulfi: Stir the saffron threads steeped in warm milk into the third portion of the cooled base.

Pour each flavored kulfi mixture into your kulfi molds or small paper cups. Leave a little space at the top.

Cover the molds/cups with a small piece of aluminum foil, then carefully insert a popsicle stick through the center of the foil into the kulfi mixture. The foil helps to keep the stick upright.

Place the kulfi in the freezer for at least 6-8 hours, or preferably overnight, until completely solid.

To serve, briefly dip the kulfi molds in warm water for a few seconds to loosen, then gently pull out the kulfi pops. Enjoy immediately.