Pistachio Kulfi

submitted by amanda

Kulfi - Indian Ice Cream4 cups milk
8 tsp. sugar
8 green cardamom pods, seeds removed and ground
1 Tbsp. thinly sliced pistachio nuts

Place the milk in a medium-sized heavy pan over high heat. Bring to a full
boil while stirring constantly to prevent a skin from forming. Lower the
heat and continue boiling gently 45 - 60 minutes, until the milk is
reduced to 1 3/4 cups; stir frequently to keep the milk from sticking and
burning or boiling over. When the milk is reduced sufficiently, stir in
the sugar and ground cardamom and let stand until completely cool.
Divide the mixture evenly among four small (about 1/2 cup) flan molds or
muffin tins. Cover tightly with foil or plastic wrap and place in the
freezer for at least four hours. To serve, dip the molds into boiling
water for a few seconds to release the kulfi. Transfer to individual
serving plates, garnish with the sliced pistachios (if used) and serve at
once. Makes 4 portions.

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