Rich & Creamy Jaggery Kulfi

Grind the soaked cashews with a little milk into a very smooth, fine paste.

​Boil the milk in a heavy pan. When it starts thickening, add the cashew paste and cardamom powder Stir well and cook until the milk reduces to half its quantity.

​Cool Completely: Turn off the heat and let the mixture cool down to room temperature. (This is vital to prevent curdling when adding jaggery).

​ Put the cooled cashew-milk mixture and the jaggery into a blender. Blend for only 5–10 seconds until smooth and well combined.

​Pour into molds or in a plastic box.and freeze for 7–8 hours or overnight.