Cardamom Pistachio Kulfi

Crush the cardamom pods lightly to expose the seeds. Set aside.

In a heavy-bottomed pan, pour the whole milk and bring it to a gentle boil over medium heat.

Reduce the heat to low and simmer the milk, stirring frequently to prevent sticking and burning.

Add the crushed cardamom pods and continue simmering. Let the milk reduce to about half its original volume, stirring occasionally. This takes about 60 minutes.

Mix the cornflour with 2 tablespoons of cold milk to make a smooth slurry, if using.

When the milk has thickened and reduced, slowly add the sugar and mix well to dissolve.

Add the cornflour slurry to the milk and stir continuously for 5 minutes until the mixture thickens further.

Turn off the heat and mix in the heavy cream and rose water, stirring to combine.

Allow the mixture to cool to room temperature, then stir in the chopped pistachios.

Pour the kulfi mixture into kulfi molds or small serving containers. Cover them tightly with foil or lids.

Freeze for at least 6-8 hours or ideally overnight until fully set.