Sluttishly Sweet: Cardamom and Rose Kulfi with Pistachios

When I was a small child I got terribly upset about a lot of things. Things like not wanting to wear shoes, not wanting to put a cardigan on, y'know, quite rightly VERY distressing stuff. My mum used mini milks as a soother. They helped dry the tears.

I am now considerably older and, while my upsets no longer tend to be cardigan-related, Kulfi - an eggless Indian ice-cream, like a giant, perfumed mini milk - acts as a small, dainty reminder that things turn out ok eventually.

Ladies - I insist you make this fragrant, pretty thing. Insist. It's beautifully perfumed and more importantly you don't need to whip, churn, stress. No ice-cream maker required.

I hands down prefer it to ice-cream. You can buy kulfi moulds which are long and pointy, but if you don't have them, as I didn't, then just use lolly moulds or small metal pudding moulds.

Cardamom & Rose Kulfi with Pistachios (makes 2)
Preparation Time: 10mins
Freezing Time: 3 hours or overnight

You will need:

• 150ml double cream
• 150ml tinned evaporated milk
• 6 cardamom pods, seeds removed and ground up in a pestle and mortar
• 70g caster sugar
• 1 tbsp rosewater
• a handful of pistachios, toasted

Make it!

1. Put the cream, evaporated milk, ground cardamom, sugar and rosewater in a pan. Bring slowly and gently to the boil, then remove from the heat and allow to cool in a bowl.
2. When cool, put the mixture in the fridge to cool completely.
3. Pour into moulds (tin ones work well) and freeze for a few hours. 
4. Dip them in hot water very briefly to remove from the mould and decorate with crushed pistachios.