Kulfi

Serves 4

Made entirely from whole milk, this kulfi takes about 1 hour to reduce. Use a wide stainless steel pan with high enough sides so the milk doesn't splatter all over the stove.

6	cups whole milk
1/2	cup sugar
1	teaspoon ground cardamom
2	tablespoons chopped pistachios (for garnish)

1. Have on hand 4 styrofoam cups (6 ounces each).

2. In a wide, heavy pan over high heat, bring the milk to a boil, stirring constantly. Reduce the heat to medium and continue boiling, stirring often, for about 1 hour or until the liquid has reduced to 3 cups.

3. Stir in the sugar and cardamom and cook for another 5 minutes.

4. Pour the liquid into the cups and set on a tray. Refrigerate for 15 minutes or until the mixture is cold.

5. Press 4 small pieces of plastic wrap directly on the surface of the milk. Transfer to the freezer and freeze for at least 4 hours.

6. Pop the frozen kulfi out of the cups. Garnish with pistachios. Adapted from Samir Majmudar