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Kulfi
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Ingredients
- Sweetened Condensed Milk - 14 oz
- Evaporated Milk - 12 oz
- Heavy Whipping Cream - 16 oz
- Cool Whip Whipped Topping - 16 oz
- Saffron (Kesar) - 1 big pinch
- Sugar - 1 tsp
- Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground
Method
- With a mortar and pestal, grind together Sugar and Saffron.
- In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
- Using an electric hand blender (or by hand), gently mix all ingredients together.
- Add in Saffron and Sugar mixture and Nuts. Mix well.
- Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
- Freeze Kulfi for at least 4 - 6 hours, preferably overnight.
- Serves 20- 25
Tips
- Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays.
- Kulfi has a very long shelf life so keep some on hand for an instant dessert option when guests are over.
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