A delightful twist on the classic Indian dessert, these creamy cardamom kulfi pops are easy to make and perfect for a refreshing treat.
In a mixing bowl, combine the evaporated milk, condensed milk, and ground cardamom.
Ensure the cardamom is evenly mixed to distribute its flavor throughout the mixture.
Pour the mixture into kulfi molds, leaving a small gap at the top.
Tap the molds gently on the counter to remove any air bubbles.
Sprinkle chopped pistachios on top of each mold and insert the sticks.
Press the pistachios lightly to ensure they adhere to the mixture.
Freeze the molds overnight or until the kulfi is fully set.
Place the molds upright in the freezer to prevent spilling.
To serve, briefly dip the molds in warm water to release the kulfi pops.
Avoid dipping for too long to prevent melting the edges.
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