Full cream milk – 6 cups
Sugar – 10 tsp
Green cardamom powder – 1/2 tsp
Pista – 1 tbsp, finely chopped
Almonds – 1 tbsp, finely chopped
1. Heat milk and reduce to 2 cups. Stir constantly to prevent sticking to pan.
2. Add sugar and chopped nuts. When cool stir in cardamom powder.
3. Pour into kulfi moulds or an ice tray. Freeze until set, for about 6 hours.
4. Remove the kulfi by dipping the moulds in hot water for 10 seconds.
5. Cut and serve immediately.