Special Kulfi

Ingredients:-

5 cups canned evaporated milk

3 eggs whites

3 cups sugar

1 tbsp rose water

1 cup pistachios, chopped

plus some extra to decorate

½ cup almonds

1 tsp ground cardamom

5-8 candied cherries to decorate (optional)

Method:

Start preparing the day before you want to serve ice cream. Place the cans of evaporated milk on their sides in a pan. Put water to come about three-quarters of the way up their sides and boil.

Reduce the heat, cover tightly and let simmer for 20 minutes. Remove from the heat, let it cool, then let chill for at least 24 hours. Then place a large bowl in the refrigerator to chill.

The next day, beat the egg whites until all spotlessly clean & soft peaks form. Pour the evaporated milk into the chilled bowl and whisk until doubled in size. Fold in the egg whites, then the sugar. Add the rose water, the pistachios, almonds and cardamom.

Cover the bowl with plastic wrap or put in the kulfi pans if you have it and freeze for 4 hours, or preferably overnight, until set.

Scoop the ice cream into serving dishes if frozen in a bowl,
or take out the kulfi sticks as it is in a serving dish.

Decorate with chopped pistachios and candied cherries to serve.

Tip:-

Serve with boiled china grass & condensed milk.