Wow. This was AMAZINGLY good, and Bhumi guarantees that it's super simple to prepare as well. I wasn't sure what to expect with this dessert, but I think the closest I can come to describing it is "Indian ice cream". The saffron and pistachios really added a nice touch to the creaminess of the dessert, and on such a warm night, the dessert was an instant hit. Bhumi says that the kulfi is traditionally made with a popsicle stick stuck in it so that you can eat it like a popsicle, but since she didn't have any, we just used some spoons and had the kulfi directly out of the Dixie cups. Delish!
I suppose I should add that the below method is the "quick" way; there's apparently a longer, more traditional way to go about this, but of course we're all about the quick wins here!
Ingredients:
Sweetened condensed milk - 14 oz.
Evaporated milk - 12 oz.
Heavy whipping cream - 16 oz.
Cool Whip whipped topping - 16 oz.
Saffron - 1 big pinch
Sugar – 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground (I think she only used pistachios in ours)
Instructions:
- With a mortar and pestle, grind together Sugar and Saffron.
- In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
- Using an electric hand blender, 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 (or use a popsicle maker).
- Freeze Kulfi for at least 4 – 6 hours, preferably overnight. Serves 20-25.
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