Instructions Measure all ingredients and keep aside. Soak pistachio in boiling hot water, leave for 1/2 hour and the remove skins. Hot water loosens the skin and it slips off easily. Slice thinly or chop in a nut chopper. Do not put in food processor, it will make them too fine & paste like. Boil milk until it is reduced to half. You must keep stirring it. If it catches or burns, you have to throw away the whole amount because the smell of burnt milk is rather unpleasant. A heavy bottomed pan or wok works better, as milk is less likely to catch. Keep scrapping off the milk-skin from the sides and bottom of the pan every few minutes. It is this skin that gives the kulfi it's distinctive, rough texture. Add corn flour, sugar, and cardamom powder. Stir continuously and boil for a further 5-10 minutes, until the mix thickens like custard. If it is too thin, add a little more corn flour dissolved in cold milk and cook for a further 5 minutes. Cool it and add almond powder and chopped pistachio.Whisk double cream until thick and fluffy, add to the cooled condensed milk, and fold in gently. Take out of freezer 10-20 minutes before serving, less in hot countries. This will soften the Kulfi.

Ingredients 1 1/2 litre full cream milk. 1/2 kg sugar or according to taste. 3 tsp. cornflour, dissolved in 2-3 tbs. of cold milk. 50 gm powdered almonds. 1/2 cup unsalted pistachios. 1 tsp. green cardamom powder or illaichi ground. [ More Recipes ]