Ingredients:

1 liter / 1¾ pints whole milk
2 tbsp ground almonds
1 tbsp rice flour
5-6 tbsp sugar, or to taste
½ tsp green cardamom seeds, ground, or to taste

To serve:
2 tbsp chopped pistachios
2 tbsp flaked almonds

Directions:

Heat the milk in a wide, heavy-bottomed saucepan over a low heat and bring to the boil.

Lower the heat and cook gently, stirring often.

Place the ground almonds and rice flour into a small cup and, once the milk is warm, stir a little bit into the cup to make a thin paste. Then stir the paste back into the pan with the sugar.

Continue to cook gently until the milk is reduced by half - this takes about an hour. If a skin forms on the surface, just stir it back in.

Add the ground cardamom, to taste. Cool completely, then pour into four kulfi moulds, polystyrene cups or freezer proof containers and place into the freezer.

Two hours after the kulfi have been put into the freezer, take them out and give them a good whisk to break up any ice crystals. Return to the freezer.

Take the moulds out of the freezer 20 minutes before serving. Dip them into hot water and turn out onto plates. Sprinkle generously with the nuts.

This Recipe is linked to: Made From Scratch Monday.