|Milk||1 1⁄2 Liter|
|Almonds||60 , blanched and slivered|
|Green cardamoms||16 (Peeled)|
|Almond essence||3 Drop|
Put the milk into the karhai and bring it to simmering point.
Stirring almost continuously, which is essential to prevent lumps forming and also to prevent the milk sticking and burning, cook till the milk is reduced by at least 1/2.
Keep stirring the skin that occasionally forms back into the milk.
Add the sugar.
Stir to dissolve it.
Remove from the fire and add the almonds and cardamoms (the seeds should be powdered).
Stir in the almond essence.
Pour into the moulds and freeze.
Keep out to soften for about 10 minutes before serving.
Then press the Kulfi out of moulds.
The plastic ones are easiest to handle.