Description: The best way to describe this kulfi is that it is an Indian version of an Italian gelato. It is very dense and creamy with great flavor. It's perfect after a big meal since just a little bit goes a very, very long way.
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1 can Sweetened Condensed Milk
1 can Evaporated Milk
1 pint Heavy Cream
1/2 tbsp Ground Cardamom
3/4 cup Pistachios, crushed
In a large, chilled bowl mix together all of the ingredients (reserving half of the pistachios) until it all comes together.
Pour the mixture into popsicle molds or an ice cube tray (or kulfi molds) and freeze until set. Dip your mold of choice into some warm water to loosen the kulfi and serve. Garnish with the rest of the crushed pistachios.
Pour the mixture into popsicle molds or an ice cube tray (or kulfi molds) and freeze until set. Dip your mold of choice into some warm water to loosen the kulfi and serve. Garnish with the rest of the crushed pistachios.
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Tuesday, July 22, 2008
Review by Erwin
It's so rich and so creamy that you end up having to share your serving with at least one other. That being said, it is delicious. I had it at a restaurant for the first time ever and then tried making it at home... this recipe nails it.
It's so rich and so creamy that you end up having to share your serving with at least one other. That being said, it is delicious. I had it at a restaurant for the first time ever and then tried making it at home... this recipe nails it.
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-The Cook's Compass team
16 August 2007
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