It’s finally warm enough for kulfi. Heck, I don’t even need an excuse to eat kulfi throughout the year. It’s that delish and super easy to make.
Kulfi, or Indian ice cream, is an icy treat that can be found anywhere on the streets of India. It has a slight chewy and creamy texture, and its cardamom fragrant deliciousness.
- 1 (14-ounce) can evaporated milk
- 1 cup heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons ground cardamom
- Threads of saffron (I love a lot of this spice in my kulfi)
- 1/2 cup ground pistachio or almond nuts
Make some magic
- In a large bowl, stir together evaporated milk, cream, condensed milk, cardamom, and pistachios.
- Pour into Popsicle molds or Dixie cups. Freeze overnight.
- Before serving, dip the molds in warm water to make the frozen desserts easier to remove. Or if using Dixie cups, simply tear the paper.
- Garnish with more crushed pistachios.
Need a dairy-free version?
Boil 2 cups cashew milk, 1 can of coconut milk, maple syrup to sweeten, and saffron and cardamoms. Add 1/4 cup almond or cashew flour once you’re done boiling as this thickens the liquids.