In a bowl add all the ingredients except pistachio powder and nuts.

Blend everything together with a hand blender to get a smooth kulfi base. (you can also do this step in a blender).

Cover the bowl with a cling wrap.

Put the bowl in the freezer for 6 to 7 hours. (the corners of your bowl should be frozen and the centre still liquid)

Preparing loaf pan.

Put your pistachios in a chopper and make almost like a pistachio powder.

Take out your non-stick bread loaf pan size and sprinkle the base the pistachio powder generously.

Take out the kullfi base and whip the base with an electric beater. Break all the ice crystals properly and cream a smooth base again. You can also add chopped nuts, etc at this point in your base if you want to.

Pour your kulfi base into the prepared loaf pan.

Place a layer of butter paper or cling wrap directly on top of the kulfi to avoid any air contact. Make sure to seal all the corners of the loaf properly.

Place the load back in the freezer and let it chill overnight.

Remove the frozen kulfi from the freezer and remove the cling wrap.

Place it inverted on the tray you want to serve your kulfi in.

Dip a kitchen towel in hot boiling water. Run the towel all around the loaf pan, including the sides and base for 2 to 3 mins.

Lift the mould up (it is still inverted) and press the center of the base with your thumbs. This should release the icecream of the pan and drop it onto your serving dish. If the ice cream doesn't drop, repeat the wet towel procedure once more and try again.

Once your ice cream is released, sprinkle some more chopped nuts of your choice on top and serve immediately. You can also drip some rose syrup on top.