Kulfi

Ingredients:
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:
1. With a mortar and pestal, grind together Sugar and Saffron.
2. In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy whipping cream and cool   whip.
3. Using an electric hand blender, gently mix all ingredients together.
4. Add in Saffron and Sugar mixture and Nuts. Mix well.
5. Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
6. Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
7. Serves 20- 25

Variations:
Elachi kulfi: Add powdered elachi to the mix.
Mango kulfi: Add mango puree either fresh or canned. If you like you can try other fruit purees or just cut them into small pieces. You can also add tutty fruity.

~ by itsanu on June 29, 2009.