Making kulfi mix - Heat milk in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring in between.

Add powdered sugar and cardamom powder. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick.

Turn off flame and allow to cool.Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing.

Making Orange Shells - Cut each oranges into half, gently loosen edges of the orange pulp using a pointed knife.

Then using a spoon, scoop out the pulp from the shell. Be careful not to tear the outer shell. Save the pulp for later.

Clean the insides of the shell, pulling out any peels or debri.

Place shells on a tray. I have used a muffin pan, which worked great in keeping them stable and standing straight. Those who don’t own one can also rest them on little steel katoris and the place them on a flat tray.

To extract pulp, remove outer white skin from the orange pulp.

Cut out inner wedges (without peel) using a sharp pointed knife. This might take some time, but the final result will be so worth it!

Pour this Kulfi mix into the shells till they are half-way full.

Place a tsp of orange pulp into each shell.

Top up with more Kulfi mix, till they are filled to the brim.

Gently place the pretty orange wedges on top.

Carefully place the tray in the freezer to chill for 1/2 an hour. Do not cover tray with plastic wrap at this point. As the mix is still loose and will stick to the plastic wrap.

To confirm whether orange shells are ready to cut, poke the center with a knife. If it’s still soft, freeze for some more time.

Once the shells are frozen hard. Remove them from the freezer 5-6 minutes before you want to serve them. Wait for them to thaw just a little. Then using a serrated knife cut each shell into 4 wedges or piece using a back and forth sawing action.

Sprinkle with julienned orange zest if you like and serve immediately!