4 litres milk
1 tablespoon rice flour
6 oz sugar
2 oz ground pistachio nuts
5 fl oz double cream, lightly whipped
Few drops of rose water
1 oz unsalted pistachio nuts, crushed

PREPARATION

Pour the milk into large saucepan and boil the milk at lower heat.
Then bring to simmer for 45 minutes by uncovered.
Boil the milk until it gets thicken and reduced into half of the original quantity.
Remove the milk from heat and allow it to cool.
Then dissolve the rice flour into the milk and cook well by constantly stirring.
Add sugar and stir well until it dissolved completely. Remove from heat and allow it cool.
Add ground pistachios into the mixture and fold with cream, rose water and crushed pistachios.
Freeze the mixture for an hour and remove from freeze to whisk again. Return to the freezer to have a delicious pistachios kulfi.