In a heavy-based saucepan, bring the milk to the boil, add the sugar and the cardamom pods, and then turn down to a low simmer until it has reduced by half.
You will need to stir the milk quite often to ensure that it doesn’t catch on the bottom of the pan and burn. Try to keep the sides of the pan clean as you go along as any burnt milk can give the kulfi an unpleasant taste.
While the milk is reducing, remove the mango from the stone and blend the flesh in a blender until smooth.
Add the pulp to the reduced milk and cook them together for a few minutes.
Pour the milk into a jug set in iced water to cool quickly then pour into your chosen moulds.
Freeze until solid (about 3 hours). Remove from the freezer to soften before eating.
Tags:
Kulfi