Recipe can be found at @ Zesty South Indian Kitchen
What you need
Half and Half: 1 pint (473ml) (substitute with ½ of heavy cream and ½ whole milk)
Almond meal: ¼ cup (Grind less than ¼ cup of blanched almond in coffee grinder/blender)
Pistachio meal: ¼ cup (Grind less than ¼ cup of shelled unsalted pistachios in coffee grinder/blender)
Cardamom: 7nos (remove the cover and grind them into fine powder)
Condensed milk: 3.5 oz ( 100g) ( If you need more sweetness increase the amount of condensed milk)
How I made
In a large sauce pot heat half and half and low flame. When it starts of boil that around 3 minutes add both pistachio and almond meal and stir continuously with a stir to prevent the both nuts gets thick mass and also help to distribute them uniformly.
When a thick film start to form on the top add condensed milk. After adding condensed milk do a taste test adjust the sugar according to to your taste. Continue to cook for another 27 minutes or until the half and half reduce to 300ml ( about 63%) with continuous stirring to prevent them from sticking to the bottom.
At the end of cooking time add cardamom powder and switch off the flame and set aside 5 minutes to cooling.
Then transfer the contents into popsicles or kulfi molds and keep them freezer. After 15minutes of freezing time if you want you can insert the popsicles stick into them and continue to freeze for about 6-8 hours or overnight.
When you are ready to serve unmold them gently by washing the sides of mold with running water or gently remove from the sides using sharp knife. If you wish garnish more with pistachios or almond and serve.
Enjoy!!!!!
Preparation time: 30 minutes of cooking time+ 6-8 hours of freezing time
Yield: 4 full serving+ half
Verdict: Yummy