Pistachio Rosewater Kulfi

Instructions

Cooking the Milk Mixture:

1. Prepare the Milk Base:

• In a heavy-bottomedsaucepan, bring the whole milk to a boil over medium-high heat, stirringfrequently to prevent it from sticking to the bottom.

2. Simmer and Reduce:

• Once boiling, reduce theheat to low and simmer the milk, stirring occasionally, until it reduces toabout half its original volume. This may take approximately 45 minutes to 1hour. Stir more frequently towards the end to prevent scorching.

3. Add Sweeteners andFlavors:

• Stir in the sweetenedcondensed milk, sugar (adjust to taste), finely ground pistachios, rosewater,and cardamom powder. Mix well until all ingredients are fully incorporated intothe milk mixture.

4. Cooking Further:

• Continue to cook themixture on low heat for another 5-10 minutes, stirring continuously until itthickens slightly and reaches a custard-like consistency. Remove from heat andlet it cool to room temperature.

Freezing the Kulfi:

5. Fill the Molds:

• Pour the cooled kulfimixture into kulfi molds or small disposable cups. If using disposable cups,cover each cup tightly with aluminum foil.

6. Freeze:

• Place the filled molds orcups in the freezer and let them freeze for at least 6-8 hours, preferablyovernight, until completely set.

Serving the Pistachio Rosewater Kulfi:

7. Unmolding:

• To serve, remove the kulfimolds from the freezer and briefly dip each mold into warm water to loosen thekulfi. Alternatively, peel off the aluminum foil from disposable cups.

8. Garnish and Serve:

• Garnish each kulfi withsliced or chopped pistachios if desired. Serve immediately and enjoy thecreamy, nutty, and fragrant flavors of Pistachio Rosewater Kulfi.