Mix the rose water, ground cardamon and cornstarch together. Heat the evaporated milk with the sugar, add the rose water and stir while the mix thickens, it should look like thick cream. Add the mango purée and stir.Lightly whip the double cream and fold thru the mix. Pour into individual moulds or use recycled yoghurt pots and freeze till set.
«Kulfi's can be made with a variety of fruits, try different flavours like guava or lychee.»