- prep time30 min
- total time 30 min
- serves 8
This traditional Indian ice cream by Rosy Soobrattee is sure to leave you feeling refreshed and satisfied!
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2 can whole fat evaporated milk
1 can sweetened condensed milk
2 cup 35% whipping cream
3 Tbsp instant dissolving sugar (fruit sugar)
1 tsp ground cardamom
1 tsp rosewater
3 Tbsp finely chopped pistachios
1. Line 13 x 9 inch (3 L) glass baking dish with plastic wrap, leaving 2 inches (5 cm) overhang all around.
2. Place evaporated milk, condensed milk, cream, sugar, cardamom and rosewater in blender. Puree on low speed until combined, about 30 seconds. Pour into prepared baking dish. Cover with plastic wrap. Freeze for 6 hours or overnight.
3. Remove from freezer 5 minutes before cutting. Unwrap dish. Using plastic overhang, lift kulfi out of pan and transfer to cutting board. Remove plastic wrap. Cut into 48 squares, cutting 6 by 8. Transfer to mini muffin papers, if desired. Garnish with chopped pistachios. Serve immediately or store in freezer.