5,9 / 10
ready in 12 h. 20 min.
Gently simmer the cream with the cardamom, sugar, almonds and ground pistachios in a saucepan over a moderate heat for approx. 25 minutes, stirring from time to time.
Line small moulds (approx. 150 ml capacity each) with cling film. Tip the mixture into the moulds and put in the freezer overnight.
15 minutes before serving, take the kulfi out of the freezer. Turn out onto dessert plates and remove the cling film. Serve sprinkled with chopped pistachios.