firstly, take 5 navel orange and cut in such a way you get the orange mould and cap for setting the kulfi.
scrape the pulp out carefully without damaging the oranges. i have used navel oranges as they are seedless and are thought to be one of the world’s best-tasting oranges.
keep aside the mould and cap aside.
now in a large kadai take 1-litre milk, 1 cup milk powder and 1 cup of cream.
mix well making sure everything is well combined without any lumps.
stir continuously and get the milk to a boil.
simmer for 10 minutes, stirring in between or until the milk thickens slightly.
now add ½ cup sugar and ¼ tsp orange food colour.
mix well and boil for at least 10 minutes.
stir in between and cook until the milk thickens.
transfer the milk into a bowl and refrigerate for an hour.
after 1 hour the milk has thickened well.
now add 1 cup orange juice and pulp which we collected while scraping oranges to make moulds.
mix well forming a smooth consistency.
also add 2 tbsp cashew, 2 tbsp almonds and 2 tbsp pistachios.
mix well and the orange kulfi mixture is ready to set.
pour the kulfi mixture into the orange moulds. you can alternatively use any cups or kulfi mould to set the kulfi.
cover with the orange cap and freeze for at least 8 hours.
after 8 hours, the kulfi has set completely.
finally, cut into pieces of your choice and enjoy orange kulfi.