Rose & Cardamom Kulfi - full-fat

Method

• In a wide pan, heat whole milk on low flame for 20 minutes. The milk will reduce and thicken in this period of time.
• Crush pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle and set aside.
• Dissolve rice flour or corn starch in 3 tbsp milk and mix well. Set aside for 20 minutes. Add sugar and stir.
• Combine corn or rice paste with thickened whole milk and stir well, so no lumps are formed, about 4-5 minutes.
• Add evaporated milk, almonds and pistachios and RawSpiceBar's Rose & Cardamom Blend.
• Stir well and just simmer for a minute or two on a low flame. keep on stirring so that the evaporated milk is distributed evenly and remove from heat. Switch off the flame. Add rosewater and let mixture cool.
• Pour the kulfi mixture into a mold or in serving bowls or in a tray and freeze.
• Once the kulfi is well set, unmold and place on a plate or serve directly in the serving bowls immediately.
• Serve Rose Cardamom Kulfi and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!