Pistachio Rosewater Kulfi

A creamy Indian frozen dessert flavored with pistachios, cardamom, and a delicate hint of rosewater.

• 4 cup whole milk
• 0.5 cup sugar
• 0.5 cup pistachios, finely chopped
• 0.5 tsp ground cardamom
• 1 tsp rosewater
• 2 tbsp cornstarch

Method

1. In a heavy pot, bring the milk to a gentle boil over medium heat, then reduce to a simmer.
2. Simmer, stirring often, for about 20 minutes until reduced by roughly a third.
3. Mix the cornstarch with a few tablespoons of cold milk and whisk into the pot to thicken.
4. Stir in the sugar, most of the pistachios, and cardamom and cook 5 more minutes.
5. Remove from heat, cool slightly, then stir in the rosewater.
6. Pour into kulfi molds or small cups and top with the remaining pistachios.
7. Freeze for at least 6 hours until firm before serving.