Rated 5 out of 5 based on 1 votes
- 1.25 L milk
- 1/2 cup almonds
- 1/2 cup pistachios
- 8 cloves cardamom(crushed seeds only)
- 1/3 cup sugar
- 1 tspn cornflour
- 1/2 cup crushed pistachios and almonds(garnishing)
- 1/2 cup heavy cream
Put pistachios and almonds in a blender(Not a food processor) and pulse twice.Set aside.
Put the milk on medium heat and let it simmer.
Add crushed cardamom seeds.
Add pulsed pistachios and almonds.
Mix cornflour to two tbsp cold water.Add and mix the cornflour mixture into the milk.
Reduce heat to low, and let the content simmer until milk gets to half its original volume(Keep stirring after every 10 minutes all the while).
Let the milk cool completely.
Add cream into the milk and mix it well with a large spoon.
Pour the kulfi mixture into Popsicle molds or any other glasses. Put them in freezer.
After 1 hour of freezing an ice layer will form over kulfi mixture in glasses.Insert bamboo stick through it.
Put it back in the Freezer.Freeze it overnight or for 8 hours.
To take out kulfi from mold , pour hot water over the bottom of the glass.
Slide out kulfi and serve with a scattering of crushed pistachios and almonds.
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