Here's how
1 Place evaporated and condensed milk, thickened cream, sugar and cardamom pods in a medium heavy-based pan. Stir over a low heat until the sugar is dissolved. Bring slowly to the boil and reduce to a simmer.

2 Simmer uncovered for 15 minutes stirring occasionally. Remove from the heat, add the pistachios and pour into a metal tin. Stand to cool. Place into the freezer for 1 hour or until mixture starts to set, stir with a fork (this mixes the nuts in evenly).

3 Put the mixture into six 1-cup capacity disposable plastic tumblers. Place on a tray and put in the freezer for 2-3 hours or until firm.

4 Stand for 5 minutes before unmoulding, top with extra pistachio nuts. Serve kulfi with the hot caramel pineapple cones and a drizzle of the warm syrup that has formed in the base of the dish while the pineapple cooked.

5 To make pineapple cones: Using a serrated knife cut the pineapple into thin slices and remove the core from each slice with a small round cutter. Make a small cut in from the edge to the centre of each slice. Shape each slice into a cone shape and secure with a toothpick. Place the wide end down in an ovenproof dish. Sprinkle the cones with sugar and dot with butter. Cook under a preheated very hot grill for 4-5 minutes or until sugar is melted and the edges of the pineapple start to brown.

Source:Better Homes and Gardens, July 2003