Kulfi is Indian-style ice-cream. I first encountered kulfi when I spent a semester at Cornell University in upstate New York in 2004. I had an Indian-American housemate and she invited me to a fundraiser for Asha, where the local chapter prepared a three-course vegetarian Indian meal. The kulfi had been frozen in little cups - it was sweet and milky with occasional crunches of slivered almonds and an intriguing taste that I couldn't identify. I now know that taste was ground cardamom, and the spice has become intrinsically linked with Indian sweets in my mind. Since then I've noticed that many Indian restaurants have kulfi on their dessert menu, but I tend to make it at home instead: not only did the Cornell Asha Chapter put on an inspiring dinner, but they gave their guests recipes for all the dishes served. Rather than stirring almonds into the mixture, I served kulfi scoops surrounded by toasted slivered almonds. It was quite the treat to enjoy with Main Hoon Na!
(makes roughly a litre)
Whisk together roughly equal parts of sweetened condensed milk, ricotta and cream (I used a can [~400g] of condensed milk, a 250g tub of ricotta and 300mL bottle of cream). Stir in about a teaspoon of ground cardamom, then chill the mixture. When it is very cold, freeze in an ice-cream maker according to the manufacturer's instructions. Serve with slivered almonds or pistachios.