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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Milk Base
In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat until it begins to simmer, stirring occasionally to prevent burning.
Incorporate Pistachios
Add the finely chopped pistachios to the milk mixture and stir well. Remove from heat and let it cool slightly.
Add Rose Water
Once the mixture has cooled to room temperature, stir in the rose water.
Freeze the Mixture
Pour the mixture into kulfi molds or small cups. Cover with plastic wrap or lids and place in the freezer for at least 6 hours, or until fully frozen.
Serve
To serve, remove the kulfi from the molds by running warm water over the outside briefly. Enjoy your homemade Nepali-style pistachio kulfi!