Kulfi

• 2 1/2 cups whole milk
• 3 None cardamom pods, crushed
• 2 cups heavy cream
• 2 tbsp honey
• 1/2 cup ground almonds
• 1/4 cup shelled pistachio nuts, finely chopped
• 2 drops green food color
• None None Shelled pistachio nuts, coarsely chopped, to decorate

1. Place the milk and cardamom in a heavy-bottomed saucepan on high heat. Bring to a boil. Reduce heat to low; simmer for 6-7 mins until reduced to 2 cups. Stir in the cream. Simmer, stirring frequently, until reduced to 2 1/2 cups. Check the quantity with a measuring cup. Remove cardamom.
2. Stir in honey, ground almonds, pistachios and food color. Divide among four 2/3-cup kulfi molds (available in most Indian grocers) or ramekins. Place molds on a baking pan.
3. Freeze for about 5 hours until frozen. To unmold, wipe outside of mold with a hot damp cloth. Invert onto serving plates. Serve immediately, sprinkled with chopped pistachio nuts.

milk, cardamom pods, heavy cream, honey, ground almonds, pistachio nuts, color, pistachio nuts

Taken from recipes-plus.com/api/v2.0/recipes/29062 (may not work)