6 servings 11 hours 1 hr prep 2 liters whole milk (3.5 pints) 12 cardamom pods 85 g golden caster sugar, light brown is ok (3 oz) 100 g bittersweet chocolate or semisweet chocolate, good quality (3.5 oz) 10 g blanched almonds, chopped (1/4 oz) 25 g unsalted shelled pistachios, chopped (1 oz)
Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount. Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted. Add the almonds and half of the pistachios, then leave to cool. Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins. Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid. To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates. Sprinkle with remaining pistachios and serve immediately.
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