What if I told you that you could make creamy, delicious kulfi, the delectable ever favorite Indian summer dessert without any cooking? You'll tell me that I am kidding :) But every once in a while we'll come across a recipe which busts all myths of slow cooking .... it's very easy and uses ingredients where someone else has done all the work for you ..... all you need to do is be creative and bring it all together ..... and this is one of them. It's sheer brilliance in an unsual combination .... the end result is fantastic. And anyone can make it - really, if you know how to mix sugar in your coffee, you can make kulfi!
The credit for this amazing recipe goes to my dear friend Rima ..... thanks so much for sharing this recipe. I can't even remember how many times I've made this and its wonderful every single time! Of course I have adjusted the recipe to make it closer to the texture I like and accomodate to the ingredients I have in my refrigerator all the time. And its very flexible really. So the next time you want to use this recipe and add dark chocolate syrup, chocolate chips and smashed brownie pieces to make your favorite ice cream, go ahead and experiment. I have not tried any ice creams at all because the combination of cardamom, saffron and almonds or cashews wins every single time :) I'll save my chocolate obsession for cakes, mousse and brownies!
✅ INGREDIENTS: Pieces
- 1 container (8 oz) Fat Free Cool Whip (if frozen, allow to thaw in refrigerator overnight)
- 1 can sweetened condensed milk (388 gms)
- 1 can full cream evaporated milk (410 ml)
- 1/2 tsp saffron strands
- 3/4 cup almonds
- seeds from 5-7 pods of green cardamom
✅ INSTRUCTIONS
- In a spice grinder put 1/4 cup almonds and cardamom pods and grind to a fine powder. Empty contents into a bowl. Put another 1/4 cup almonds and pulse in the grinder/food processor to slightly coarse pieces. Empty the grinder. Add the remaining almonds and chop into even larger pieces. (One can skip this step, just crush the cardamom pods or use ground cardamom powder and chop almonds into pieces).
- In a bowl, combine the condensed milk, evaporated milk, cool whip and blend together. Add the almond/cardamom mixture prepared above and crushed stands of saffron. Mix and put in an airtight container to freeze. (I usually need to freeze this overnight.)
Jyotsna
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