Author Notes
Kulfi can be called an Indian ice cream and can be found in any street of India. Here's a recipe for kulfi infused with bold cardamom and saffron flavors. —IndianSimmer
Ingredients
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1 cup
heavy cream
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14 ounces
evaporated milk
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14 ounces
condensed milk
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8
cardamom pods + 1/2 tsp cardamom seeds for garnish
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10 shots
strands of saffron
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16 ounces
cool whipped cream
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1/2 cup
crushed nuts (almonds, pistachios)
Directions
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With a mortar and pestle, grind together sugar, saffron and cardamom seeds.
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In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy cream and cool whip.
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Using a whisk gently mix everything together. You need to be gentle otherwise cool whip melts very easily making the mixture more watery and you want it light and airy.
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Add in saffron, sugar, cardamom mixture and coarsely crushed nuts. Mix well.
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Pour mixture into small dixie style plastic cups and cover with plastic or aluminum wrap. If you don't have cups just pour it all in a bowl or a deep dish and cover it with a plastic wrap touching the surface of the liquid.
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Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
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Serve with crushed cardamom seeds and some nuts.
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