Creamy Cardamom-Pistachio Kulfi

1. Boil the Milk

Start by pouring 6 cups of milk into a very heavy-bottomed pot. This is crucial because it helps to prevent the milk from scorching as it boils. Bring the milk to a gentle boil, then reduce the heat and let it simmer. You will need to let it boil down to about 2 cups, which can take up to 1.5 hours.

2. Add Cardamom

After the first hour of boiling, lightly crush 2 of the cardamom pods and add them to the pot. The cardamom will infuse the milk with its unique, aromatic flavor.

3. Sweeten and Add Nuts

Once the milk has sufficiently thickened, turn off the heat and fish out the cardamom pods. Add 2 tablespoons of sugar and 1 tablespoon of slivered unsalted pistachios to the milk, stirring well to ensure everything is evenly mixed. For a more concentrated cardamom flavor, grind the seeds from the remaining 2 cardamom pods and stir them into the mixture.

4. Cool the Mixture

Allow the milk mixture to cool to room temperature, stirring occasionally to prevent a skin from forming on the surface. Once cool, pour the mixture into six 3-ounce or 4-ounce paper cups or similar containers. Cover each one with aluminum foil to protect it while freezing.

5. Freeze and Stir

Place the containers in the freezer, and for the first hour or so, stir the mixture every 20 to 30 minutes. This helps to break up any forming ice crystals, ensuring a smoother texture. Continue this process until the mixture becomes too thick to stir. After this point, let the kulfi freeze solid, keeping the containers covered.

6. Serve

When you’re ready to serve, you may need to run a warm knife around the edges of the containers or use warm water to help loosen the kulfi. Enjoy the rich and creamy cardamom-pistachio kulfi as a refreshing treat!