By Moumita Paul
6 hr 35 mins
Mix half of milk with milk powder, whist it well to make it lump free. Mix it with rest of the milk kept in a heavy bottom pan.
Crush the cardamom pods, make its powder & add it to the milk along with its skin. Stir well. Turn on the heat.
Cook the milk on medium flame with continuous stirring & frequently scrape the side of the pan.
When milk reaches almost in half, add sugar, stir it to melt it down. In this step, frequently stir the milk to avoid it sticking to the pan.
Cook the milk until rabri like malai or milk cream is visible into the milk. Turn off the heat, remove the pan from the stove.
Strain the milk to make it smooth, creamy & lump free. Add finely chopped pistachio in it and mix it well.
Pour the milk in kulfi moulds or cup or small glasses. Wrap mould's mouth with aluminium foil or cling wrap. Make a slit in its center & insert the ice cream stick.
Put the kulfi mould in freezer for 5-6 hours. Even for quick freezing can increase the freezing temperature.
Once kulfi is set, take it out from the mould by rolling the mould keeping in between hands. Serve it any time however best time to enjoy in hot Indian summer.