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Ingredients

Vegetable oil, to grease
375ml (1 1/2 cups) milk
185ml (3/4 cup) sweetened condensed milk
10 cardamom pods, bruised (see note)
55g (1/3 cup) chopped dried apricots
40g (1/4 cup) chopped pistachio kernels

Method

Step 1 Brush six 125ml (1/2-cup) capacity metal moulds with oil to lightly grease. Place on a baking tray. Combine the milk, condensed milk and cardamom pods in a medium saucepan and stir over medium heat for 2 minutes or until just simmering. Remove from heat and set aside for 30 minutes to allow the flavours to develop. Strain. Discard cardamom pods.
Step 2 Combine apricots and pistachios in a small bowl. Divide evenly among moulds. Pour over the cooled milk mixture.
Step 3 Cover loosely with foil and place in the freezer for 6-8 hours or until frozen.
Step 4 To serve, remove from freezer and set aside for 5 minutes before turning out onto serving plates.

Apricot and pistachio kulfi

How to make Apricot and pistachio kulfi

Ingredients

Method