Kesar Sharbat Kulfi Recipe:

Ingredients:

1 1 cup full-fat milk.
2 1/2 cup heavy cream.
3 1/4 cup granulated sugar.
4 2-3 tbsp Mapro Pra Kesar Sharbat.
5 1 tsp vanilla extract.
6 1/4 cup chopped pistachios or almonds.
7 Ice cream sticks or cones (optional).

Instructions:

1 Combine Milk and Cream:
In a medium saucepan, mix together the milk and heavy cream. Warm over medium heat until the mixture begins to simmer.
2 Add Sugar and Sharbat:
Add granulated sugar and stir until dissolved.
Remove from heat and stir in the Mapro Pra Kesar Sharbat and vanilla extract.
3 Chill the Mixture:
Allow the mixture to cool to room temperature, then place it in the refrigerator to chill.
4 Freeze the Kulfi:
Pour the mixture into ice cream molds or a metal loaf pan. Cover with plastic wrap or aluminum foil.
Freeze until set, which should take about 4-6 hours or overnight.
5 Garnish and Serve:
Once frozen, remove from molds or scoop into cones or bowls. Sprinkle chopped nuts over the top.

Kesar Shrikhand Recipe:

Ingredients:

1 2 cups Greek Yogurt or hung curd.
2 4-6 tablespoons powdered sugar (adjust to taste).
3 2-3 tbsp Mapro Pra Kesar Sharbat.
4 1/4 teaspoon cardamom powder.
5 1 tablespoon chopped pistachios.
6 A few strands of saffron (optional.

Instructions:

1 Prepare the Yogurt:
If using regular yogurt, strain it through a muslin cloth for 2-3 hours until thick and creamy. Alternatively, use Greek yogurt directly
2 Mix the Shrikhand:
In a large bowl, beat the yogurt until it becomes smooth.
Add powdered sugar and mix until well combined.
Add Mapro Pra Kesar Sharbat and cardamom powder. Mix thoroughly.
3 Add Saffron and Nuts:
If using additional saffron strands for extra flavor, soak them in a tablespoon of warm milk and add to the mixture.
Stir in chopped pistachios.
4 Chill and Serve:
Place the shrikhand in the refrigerator and let it chill for at least 1-2 hours.
Serve chilled, garnished with additional pistachios if desired.