Thandai Kulfi

Ingredients

• 1 litre full fat milk
• 1/2 cup fresh cream
• 5 tbsp sugar
• 3 tbsp thandai powder
• 1 tbsp pistachio slivers
• 1 tbsp rose petals

Steps

1. Heat the milk and fresh cream together in a heavy-bottomed pan. As soon as they start to boil, turn the flame down and cook until only half remains. Stir frequently, since it will otherwise stick to the bottom, and keep scraping the pan's sides.
2. After adding sugar and thandai powder, cook for 5 to 7 minutes. Leave it to cool completely.
3. Put the mixture into a kulfi mould; freeze it for 8 to 10 hours or until it sets.
4. Garnish the kulfi with pistachio slivers together with rose petals, dry or fresh, before serving.