Crispy Kulfi Delight

1. Remove the cardamom seeds from the pod
2. Grind the nuts and cardamom seeds together just until they become a powder and set aside

Combine • ▢1 litre milkpak UHT
• ▢250 ml condensed milk
• ▢300 gm Milkapk whipping cream
• ▢¼ tsp salt
• ▢6-8 pistachios
• ▢6-8 skinned almonds
• ▢6 cardamom pods ( or 1 tsp cardamom powder)
in a heavy bottomed pot, mix well
4. Bring to a boil and simmer for 45 minutes to an hour. Stir every few minutes to make sure it isn't burning/sticking. If it is, turn the heat down. Your mixture must reduce by half!

5. Freeze in whatever container you are using. For a loaf pan I like to line myself with plastic wrap but if the lines of the wrap bother you feel free to pour it straight in.
6. Carefully cover with plastic wrap and freeze for 6 hours or till firm. Keeps well for weeks.
7. When you are ready to serve then simply invert onto a plate and top with Crunch and serve.

to make crunch:
1. Line a baking sheet with parchment paper and set aside
2. Put the sugar in a heavy bottomed pan along with a splash of water
3. Put the pan on medium high heat and don't stir the sugar. It will take some time but once the sugar begins to caramelize it will change colour very quickly.
4. When the caramel reaches a deep amber quickly mix in the chopped nuts and spread on the baking sheet to harden.
5. Once hard you can shop it into small pieces or give it a quick whizz in a grinder
6. Top the kulfi with crunch and serve!
7. Keeps well in an air tight container for a few weeks