Pista Kulfi

Ingredients

• 1.5 ltr milk, full cream

• 1/4 cup cream (optional)

• 1/4 cup sugar, adjust to your sweetness

• 10 pistachios, chopped

• 30 pistachios (blanched & peeled, made into paste)

• 1/2 tsp cardamom powder

• kulfi moulds with lids, pan, spatula

Method

Firstly, in a heavy-bottom pan, take full cream milk and bring to a boil.

Add cream and give a good stir.

Simmer for 30 minutes and keep stirring in between. Add sugar and give a good stir with a spatula. Simmer for 5 minutes or till the milk thickens completely. Add chopped pistachios, pistachio paste and cardamom powder. Allow the thickened milk to cool completely. This may take at least an hour. After the milk is cooled, transfer to kulfi moulds. Remember to freeze the moulds for atleast 5 hours or overnight. Unmould by dipping the mould in warm water for 5-10 seconds till loosened. Gently, remove the kulfi from the mould and garnish with few chopped pistachios. Serve kulfi immediately.