Kulfi
A rich and creamy Indian frozen dessert made with condensed milk, evaporated milk, and aromatic cardamom. Traditionally served in conical molds with a delightful texture.
- Total time
- 45 min
- Servings
- 6
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 cup Whole milk
- 1 can (12 oz) Evaporated milk
- ¾ cup Sweetened condensed milk
- ½ cup Heavy cream
- 6 whole Cardamom pods
- 3 tablespoons Pistachios, chopped
- 2 tablespoons Almonds, chopped
- ¼ teaspoon Rose water
Instructions
- 1
Crush cardamom pods lightly to release their seeds. Remove the black seeds and discard the green pods.
- 2
Chop pistachios and almonds into small pieces. Set aside.
- 3
In a large mixing bowl, combine whole milk, evaporated milk, condensed milk, and heavy cream.
- 4
Add the cardamom seeds and rose water to the milk mixture. Stir well to combine.
- 5
Reserve 1 tablespoon each of pistachios and almonds for garnish. Fold the remaining nuts into the mixture.
- 6
Pour the mixture into kulfi molds or small disposable cups.
- 7
Insert wooden sticks into the center of each mold if using traditional kulfi molds.
- 8
Place molds in the freezer for at least 6 hours or until completely frozen.
- 9
To unmold, dip the mold briefly in warm water and gently push the kulfi out onto a serving plate.
- 10
Garnish with reserved pistachios and almonds. Serve immediately.
Tools you’ll need
- Large mixing bowl
- Whisk or spoon
- Kulfi molds or small cups
- Wooden sticks
- Freezer
- Shallow bowl for warm water
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