Pistachio Kulfi Faluda

1. Combine yolks and sugar and whisk until it doubles in volume.

2. Heat milk in a pot and add ground pistachio nuts and pistachio cream to it.

3. Take ½ cup of the hot milk mixture and add it to the whisked yolks for tempering. Whisk quickly and pour it back into the hot milk pot.

4. Cook on slow heat for three more minutes, then remove from heat and add the remaining ingredients to the mixture. Whisk well and cool the mixture.

5. Transfer to the fridge and chill overnight.

6. Pour the mixture into kulfi molds and freeze overnight.

7. For the Faluda base: Heat 2 cups of milk and ¼ cup sugar in a pot and add 2 cardamom pods. Heat and add noodles, cooking slowly until the pasta is tender. Remove from heat and chill.

8. For serving: Assemble by placing kulfi ice cream over the chilled faluda base mixture, top with soaked basil or chia seeds, drizzle rose syrup, and garnish with chopped pistachio nuts.