Remove the kulfi from the freezer and allow to warm at room temperature for 30 minutes before removing from the moulds, sliding a table knife around the inside to help ease them out onto little serving plates. Alternatively, dip the base of each mould in boiling water for a few seconds to speed the process. Scatter over some of the chopped toasted almonds before serving.
Add the rosewater slowly, increasing the amount to taste. Bear in mind that frozen things have less flavour than things at room temperature, so you probably need to add just a dash more than you think when you’re tasting the mixture.