• Remove the cardamom seeds from the pod
• Grind the nuts and cardamom seeds together just until they become a powder and set aside
• Combine all the Kulfi ingredients in a heavy bottomed pot, mix well
• Bring to a boil and simmer for 45 minutes (or an hour, depends on the pot). Stir every few minutes to make sure it isn't burning/sticking. If it is turn the heat down.

  IMPORTANT: Your mixture must reduce by half! If it doesn't cook enough the kulfi may be slightly icy.
• Freeze in whatever container you are using. For a loaf pan I like to line myself with plastic wrap but if the lines of the wrap bother you feel free to pour it straight in.
• Carefully cover with plastic wrap and freeze for 6 hours or till firm. Keeps well for weeks.
• When you are ready to serve then simply invert onto a plate and top with Magic Crunch or chopped nuts or serve as is!

Magic Crunch

• Line a baking sheet with parchment paper and set aside
• Put the sugar in a heavy bottomed pan along with a splash of water
• Put the pan on medium high heat and don't stir the sugar. It will take some time but once the sugar begins to caramelize it will change colour very quickly.
• When the caramel reaches a deep amber quickly mix in the chopped nuts and spread on the baking sheet to harden.
• Once hard you can shop it into small pieces or give it a quick whizz in a grinder
• Top the kulfi with crunch and serve!
• Keeps well in an air tight container for a few weeks