Rose & Cardamom Kulfi

• 1 RawSpiceBar's Rose & Cardamom Blend
• 3 cups full fat whole milk
• 4 tablespoons evaporated milk
• 2.5 tablespoons cane or regular sugar
• 1.5 tablespoons rice flour or 1 tbsp corn flour
• 3 tablespoons milk (to dissolve the rice flour or corn flour)
• 1/4 cup pistachios
• 1/4 cup almonds
• 1 teaspoon rosewater

1. In a wide pan, heat whole milk on low flame for 20 minutes. The milk will reduce and thicken in this period of time.
2. Crush pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle and set aside.
3. Dissolve rice flour or corn starch in 3 tbsp milk and mix well. Set aside for 20 minutes. Add sugar and stir.
4. Combine corn or rice paste with thickened whole milk and stir well, so no lumps are formed, about 4-5 minutes.
5. Add evaporated milk, almonds and pistachios and RawSpiceBar's Rose & Cardamom Blend.
6. Stir well and just simmer for a minute or two on a low flame. keep on stirring so that the evaporated milk is distributed evenly and remove from heat. Switch off the flame. Add rosewater and let mixture cool.
7. Pour the kulfi mixture into a mold or in serving bowls or in a tray and freeze.
8. Once the kulfi is well set, unmold and place on a plate or serve directly in the serving bowls immediately.
9. Serve Rose Cardamom Kulfi and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!

full fat, milk, cane, rice flour, milk, pistachios, almonds, rosewater

Taken from www.epicurious.com/recipes/member/views/rose-cardamom-kulfi-5791c86befbce006452fd7a8 (may not work)