Kulfi

Heat milk in a wide bottomed pan and bring to a boil

Allow the milk simmer on medium flame till it reaches half its original quantity,Keep stirring in between

Add powdered sugar, cardamom powder and roughly chopped nuts

Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity,It will have a rabdi consistency and slightly thick

Turn off flame and allow to cool

Once cool, place the mixture in the fridge for a few hours,(This helps reduce formation of ice crystals during freezing process)

Pour the chilled mixture into kulfi moulds and close the lids

Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours

Once the kulfi sets, place the kulfi mold in luke warm water for a few secs to help it unmould easily

Insert kebab or ice cream stick in the kulfi and serve

You can garnish with more nuts