Easy Kulfi Recipe with Condensed Milk, a quick and simple version of the classic Indian ice cream. It has a rich and dense texture, and it's flavoured with cardamom, saffron and pistachios. A delicious summer treat that can be enjoyed all year around.
- ⅔ cup condensed milk
- 1 cup evaporated milk
- 1 cup double cream (heavy cream)
- ½ teaspoon ground cardamom (or crushed cardamom)
- a pinch of saffron threads
- ½ cup chopped pistachios
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In a jug, mix the cream with condensed milk and evaporated milk.
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Add the cardamom and saffron, and give it a stir.
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Divide half of the pistachios between 5 disposable plastic cups, then pour over the condensed milk mixture to fill about a quarter of each cup.
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Top with the remaining chopped pistachios.
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Cover the cups with kitchen foil, then use a sharp knife to make a cut in the middle of the foil.
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Insert ice cream or popsicle sticks and freeze for at least 3 hours.
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To remove the kulfi from the cups, dip the cups into hot water for a few seconds, the ice creams will come out easily.