Tuesday, May 29, 2012


Sweetened Condensed Milk - 14 oz
Evaporated Milk - 12 oz
Heavy Whipping Cream - 16 oz
Cool Whip Whipped Topping - 16 oz
Saffron - a big pinch
Sugar - 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground


Crush the sugar and saffron together. 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. 
Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays. Kulfi has a very long shelf life.

Serves 20- 25 

Recipe Courtesy: Show Me The Curry