1. Whole milk – 1 lt
2. Sugar – 5 tbsp
3. Cardamom powder – 1 tsp
4. Pistachios – 2 tbsp
Step 1: Boil the milk with sugar in a wide pan in low to medium flame, continously stirring to avoid burning at the bottom.
Step 2: After about 45 minutes, a thick consistency of milk (almost of the thickness of beaten whole curd) is obtained. Now switch off the stove and add cardamom powder and crushed nuts.
Step 3: Let it cool down to room temperature. Stir occasionally to avoid layer formation at the top surface.
Step 4: Mix well and pour into kulti moulds and put in freezer.
Step 5: After an hour take out and stir the kulfi mix once when is partially frozen; put in freezer back. Repeat if the kulfi had not started to freeze.
Step 6: Let the kulfi set in freezer for 8 hours or better overnight.
Step 7: Before serving, take out the molds, wash in the running water with the lid closed, give it a couple of minutes to melt in the edges. Slide into serving bowls or slice them as required.
Step 8: Garnish with more crushed nuts.
* You can add sweet condensed milk as a sweetner, this enhances taste and quickens the cooking.
* Some people add white bread in kulfis to give it texture and prevent icicles.
* Instant kulfis are made by adding corn starch to thicken the consistency of milk.
* Madka molds absorb the residual moisture in the kulfis and hence are rich and creamy; the material forms an insulator that slows the freezing as well as melting, price of which is a wonderful heavenly kulfi.