Kulfi Ice Cream

4 cups whole milk
1/2 cup sweetened condensed milk
1/4 cup powdered sugar
1/4 teaspoon ground cardamom
1/4 cup chopped nuts (pistachios, almonds, cashews)
Saffron strands, for garnish (optional)
Chopped pistachios, for garnish (optional)

In a heavy-bottomed saucepan, heat the whole milk over medium heat until it comes to a simmer.
Reduce the heat to low and simmer the milk, stirring frequently, until it reduces to about half its original volume, about 30-40 minutes.
Add the sweetened condensed milk, powdered sugar, ground cardamom, and chopped nuts to the reduced milk. Stir well to combine.
Continue to simmer the mixture for another 10-15 minutes, stirring occasionally, until it thickens slightly.
Remove the saucepan from the heat and let the mixture cool to room temperature.
Once cooled, pour the mixture into popsicle molds or small cups.
Insert popsicle sticks into the center of each mold or cup.
Place the molds or cups in the freezer and freeze for at least 6 hours, or until the kulfi is completely frozen.
To serve, remove the kulfi from the molds or cups and garnish with saffron strands and chopped pistachios, if desired.
Prep Time: 5 minutes | Cooking Time: 1 hour | Total Time: 6 hours 5 minutes

Kcal: 250 kcal | Servings: 6 servings”

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