Enjoy the summer with a cool and comforting Low carb (Diabetic Friendly) Malai Kulfi /Indian Ice cream. Saffron gives it a beautiful color and fragrance with the almond powder gives it the richness.
It comes out exceptionally creamy and delicious. Do give it a try.
If you are following a Low carb diet we expect you are under the doctor’s guidance and are also self- monitoring. Exercising every day according to your needs will be quite beneficial too.

Ingredients
1 ½ cup of cream
½ cup Mawa/Milk solids
4 tbsp Almond Powder
2 pinches of Saffron+1 tbsp of milk to soak it in
2 ¼ cup of Truvia(Stevia) Sweetener
½ tsp of Green Cardamom Powder

Method
1) Brush the sides of a saucepan with Ghee/Clarified butter so that the cream does not stick when heated.
2) Put the saucepan on medium heat and pour in the cream.
3) Once the cream gets a little heated up add in the Mawa/Milk solids.
4) Keep stirring till all the Mawa gets incorporated in the milk and the milk comes to a boil
5) Mix in 2 tablespoons of Almond powder and keep stirring.
6) Add 2 more tablespoons of Almond Powder and keep stirring till it starts to thicken up.It will take around 5 -7 minutes.
7) Add 2 ¼ cups of Truvia(Powdered stevia). However, if you are using a sweetener of your choice then keep the sweetness as per your taste.
8) Add ½ tsp of Green Cardamom powder and keep on stirring the mixture till you have a thick but flowy custard-like consistency.
9) Mix the saffron and milk mixture in the cream and stir till everything is well incorporated.
10) Set the mixture aside to cool completely.
11) Once the mixture gets cooled pour into molds of your choice and closes it with an airtight lid.
12) Put it in the freezer section of your refrigerator to set. It will take around 1-1 ½ hour for a soft set.

Enjoy!!!
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