2½ cups milk
½ condensed milk
¼ cup milk powder
½ tsp cardamom powder
A handful of pistachios, finely chopped
Combine the first three ingredients and boil. Add the cardamom powder.
Simmer for 20 to 25 minutes or until the mixture thickens. Cool completely.
Pour into four lollipop moulds and freeze overnight until firm.
Five minutes before you’re ready to serve, take the moulds out of the fridge to soften then gently ease the kulfi out.Garnish with slivered pistachios.