- 6 pints of whole milk
- 5 whole green cardamom pods lightly bashed
- Seeds of 8 cardamom pods pounded to a powder
- 170 gms sugar
- 30 gms ground pistachios
- 1 tbsp rice flour
- 50 gms coarsely chopped shelled pistachio
Pour the milk in a heavy bottom pan along with the whole cardamom pods and bring to a boil. Make sure to stir continuously till it comes to a boil to prevent from burning or sticking to the bottom of the pan. Lower the heat and simmer uncovered for about an hour and 15mins until it has thickened and reduced to half its original quantity.
At this point turn off the heat, discard the cardamom pods. Add the cardamom powder, sugar and the ground pistachio. Stir well until it has mixed in well. Dissolve the rice flour in a couple of tablespoons of the warm milk and tip it back into the pan. Stir well to prevent any lumps from forming.
Add half the chopped pistachios and leave to cool. Pour the mix into a large plastic box, cover and freeze. Make sure to whisk the kulfi mix an hour later. Repeat this process a couple of times and then leave it in to freeze solid overnight.
Make sure to allow the kulfi to soften for 5-7minutes before serving. Scoop it out in bowls and garnish with the remaining chopped pistachio