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Kulfi

Kulfi

  • Prep

    20 m
  • Ready In

    8 h 20 m
simmig

simmig

This is a simple but delicious recipe for Kulfi (Indian Ice Cream) that I got from my sister-in-law. I have made this several times, and it always gets rave reviews - even the kids love it! For extra flavor, you could add a few drops of rose water or ground pistachios.

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
  2. Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DAWNCANDACE
108

DAWNCANDACE

1/10/2004

This recipie was awesome! I had never made Kulfi before this and was a bit nervous. I made it for a get together where several of my friends recall their mothers making it for them at home and said it tasted just as good. But, I found it incredibly easy to make and absolutely delicious. I used cardamom and rose water for extra flavor and even used cinnamon with the cardamom on one batch. I blended them all together instead of sprinkling the cardamom and cinnamon on top aftwewards. Because I was having a Post-Valentine's dessert party, I added a few drops of red food coloring to one batch. I highly recommend this recipie to anyone who loves ice cream yet desires something different and more healthy! TO cut down on fat and not sacrifice taste, you can also use fat free sweetened condensed milk and low fat evaporated milk with fat free or low fat Cool Whip. It tastes just as good.

EGGIWEG
98

EGGIWEG

7/6/2005

Very good, but much better with a few changes. I thought the original recipe came out too sweet, and the cool-whip gave it a strange, gummy texture. The second time I made it, I scalded (almost boiled) the evaporated milk, sweetened condensed milk, and 1 1/2 cups whipping cream with 1 teaspoon cardamom seeds (instead of ground cardamom). Then I blended 3/4 cups regular milk with the bread. I strained the scaled milks into the bread mixture to remove the cardamom seeds, and it in the fridge to cool off. Then I put it in the ice cream maker... it was delicious!

KASHMIRIGIRL
85

KASHMIRIGIRL

10/27/2005

Great recipe, almost like my mom's. We use one can each of the ev. and condensed milk, 8oz of cool whip and 2 pieces of bread. Also I've added pistachios and almonds minced to the recipe. Another great idea is adding food coloring, you can stage freeze different colors for a rainbow kulfi effect too.

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