Malai Kulfi

Ingredients:

2 litres full fat milk (or 1 litre of evaporated milk)
500 ml full fat cream
2 cups sugar
1 tsp powdered cardamom
handful of pistachios (optional - for garnishing)
8-10 plastic cones/ glasses (to be used as moulds for freezing the kulfi)

Method:

• Boil the milk till it reduces to half its quantity. Keep scraping the sides and the bottom of the pan and stirring the milk constantly while boiling.
• Refrigerate the milk for 3-5 hours.
• Beat the chilled milk with a hand-mixer for a couple of minutes and keep aside.
• In a separate bowl, mix the cream and the sugar and whip it for 2-3 minutes - until it gets a flowing consistency. Make sure you don't over-whip.
• Pour the whipped milk with the cream and sugar mixture and mix evenly. use the hand-mixer for a minute after mixing well to make the mixture even more even.
• Add the cardamom powder for the flavour and mix well again.
• Using a spoon, fill the cones or the glasses with the mixture. Seal the cones completely so that there is no space left between the mixture and the seal.
• Keep in the freezer over-night and let it freeze completely.
• Serve directly from the freezer, garnished with sliced pistachios.
• A Variation would be kesar-pista malai kulfi: Mix 6-8 strands of saffron with the milk while boiling it and add sliced pistachios instead of the cardamom powder. This gives a crunchier texture to the kulfi as opposed to the creamier texture of the Malai kulfi.