The days seem to be finally warming up in our parts, and we’ve been taking full advantage of it. We’ve been going for walks in our neighborhood and making regular trips to the park. The change in weather seems to bring about a change in our food preferences as well, where we’re opting for lighter and cooler meals. Enter this delicious Kulfi.
Kulfi is the South Asian Subcontinent’s equivalent of Western ice cream. Traditionally, sugar and milk is cooked over low heat until much of it has thickened and reduced. Although delicious, ain’t nobody got time for that! The recipe I’m sharing today was given to me by a good friend (Hi Reetu!), and cuts the time to a fraction. It’s quick to whip up, and always leaves behind a great impression. No one will know that it takes literally 5 minutes to throw together 😉
Yield: 20-25 Servings
- 2 cups heavy whipping cream
- 16 oz. frozen whipped topping, thawed
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) can evaporated milk
- ½ cup ground unsalted nuts (almond or pistachio) (optional)
- ¼ teaspoon cardamom powder (optional)
- Pinch of saffron (optional)
Mix all ingredients in a large bowl until completely combined. Pour into molds and freeze for at least 12 hours before serving.
Note: Small disposable cups can be used as kulfi molds. Cover cup with aluminum foil and insert a wood stick into the center. The foil will help keep the stick in place.