Cut the custard apples in half and remove the outer skin and seeds. Press the pulp through a sieve for a pulp/ purxe9e of smooth consistency. Keep aside.

Take about 1/4 cup of the milk and dissolve the cornstarch in it. Keep this aside. Put the remaining milk, sugar and powdered cardamom in heavy/ thick walled saucepan and bring to a boil. Turn down the heat and let it simmer for about 10 minutes, stirring occasionally.

Stir the cornstarch-milk mixture and then add this to the simmering milk. Stir making sure that no lumps form and let the milk thicken a little. Take the saucepan off the heat and let it cool to room temperature, stirring occasionally to prevent a u201cskinu201d from forming on the top.

Add the Ramphal/ Custard Apple pulp and whisk lightly to mix well. Divide the Kulfi mixture amoung your moulds or pour into a metal or plastic container. Freeze for about 4 to 6 hours or overnight until it sets.

To serve, unmould the Kulfis onto serving plates and sprinkle chopped pistachios over them. This recipe makes 6 Kulfis.

To remove the Kulfi from the moulds, unscrew the lid and place the mould bet your palms. Then roll it between your palms in a backward and forward motion. The heat of your palms will soften the Kulfi allowing it to slide out easily without melting.