This is another untested recipe. I didn't want to wait for the kulfi to set in the freezer, so I just got a bit of store-bought kulfi for topping the cupcakes. I've included this recipe for anyone who wants to give it a go, but I haven't actually tried it yet.

Pistachio Kulfi

From C&C Cakery

Ingredients

• 1L whole (3.25%) milk
• 1/2 c. sugar
• 3-4 Tbsp. unsalted pistachios, crushed
• 1/2 c. heavy (35%) cream
• 1 Tbsp. rosewater
• 1/4 tsp. cardamom seeds (from green pods), ground

Directions

1. Bring milk to a boil and cook until reduced to ~750mL (~25 minutes).
2. In a heatproof bowl, add ~1/4 c. of the hot milk to the sugar and stir until smooth.
3. Pour sugar mixture into the pot with the rest of the milk and cook until thick and creamy.
4. Add pistachios and cook for another minute or two.
5. Remove from heat and allow to cool.
6. Whip the cream until thickened but not stiff.
7. Mix cream, rosewater, and cardamom into the milk.
8. Pour mixture into molds (popsicle molds should work) and freeze for 8-10 hours.