Name: Street-side kulfi
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 8
Ingredients: 5-6 green cardamom pods seeds extracted and ground; 397g tin of sweetened condensed milk; 500ml whole milk; 4 tbsp ricotta; 5 tbsp dried whole milk powder; 1 tbsp cornflour; large pinch of saffron threads; 1½ tbsp pistachios kernels finely ground; 1 tbsp ground almonds; 1 honey or sugar to taste (optional); 1 poppy seeds to decorate

Kulfi pops arranged on a serving platter

5-6 green cardamom pods
seeds extracted and ground
397g tin of sweetened condensed milk
500ml whole milk
4 tbsp ricotta
5 tbsp dried whole milk powder
1 tbsp cornflour
large pinch of saffron threads
1½ tbsp pistachios kernels
finely ground
1 tbsp ground almonds
1 honey or sugar
to taste (optional)
1 poppy seeds
to decorate

Method

step 1
Whizz the cardamom, milks, ricotta, milk powder and cornflour in a blender or food processor until combined. Pour the mixture into a pan and warm over a low heat, stirring for 15-20 mins or until the mixture thickens. Stir in the saffron, half the pistachios and half the almonds. Let them warm through, then take the pan off the heat.
step 2
When the mixture has cooled slightly, taste it and adjust the sweetness by adding honey or sugar, if you like, then leave to cool to room temperature.
step 3
Pour the cooled mixture into kulfi moulds, then seal and freeze overnight. You could also use cones made from baking paper to make kulfi on a stick: stand each cone upright in a small glass and pour in the mixture to the top of the cone. Let them semi-freeze for an hour or two before inserting a lolly stick into each one.
step 4
When ready to serve, if using moulds, dip them into warm water to help ease out the kulfi. If using paper cones, gently peel the paper away. Roll the kulfi through the poppy seeds and the remaining ground pistachios and almonds to decorate, then eat straightaway.