1 can sweetened condensed milk
2 small cartons of heavy cream
200 grams of shelled pistachio nuts
1/2 tsp. cardamom powder (elaichi)
a few pistachio and almond flakes to garnish on top
Method
Blend the first four ingredients in a blender until finely mixed.
Pour the mixture in molds or tiny cups and pop them into the freezer
for 6 to 7 hours.
Before serving, garnish with pistachio and almond flakes.
