Directions

• Crush the cardamom pods lightly to free the seeds inside; then discard the outer green pods. Using a spice grinder or a mortar and pestle, grind the seeds as finely as you can.
• Combine the evaporated milk, cream, sugar, rose water, and ground cardamom in a saucepan. Bring the mixture to a gentle boil over medium-low heat, stirring often to keep it from sticking to the bottom of the pan.
• When it starts to boil, remove from the heat and set the pot in a larger bowl of ice water to cool it down, stirring the mixture occasionally. When the mixture is cold, pour it through a fine-mesh strainer set over a large measuring cup or other container with a spout. Pour the strained mixture into kulfi molds, ice pop molds, or another freezable container. Cover tightly and freeze until firm, at least 3 hours.
• To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate and give them a sharp tap on the top.
• Serve with fresh fruit or by themselves. Store any leftovers airtight in the freezer.
• Genius Tip: For extra-fetching pops (and to give a sneak preview on the flavor), The Fearless Baker author Erin Jeanne McDowell sprinkles ingredients like dried rose petals or chopped pistachios on the exposed surface of her ice pops (or kulfis, as the case may be) once the base is firm enough that the topping won’t sink in, usually after about 1 hour of freezing.