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Sweetened Condensed Milk - 14 oz

Evaporated Milk - 12 oz

Heavy Whipping Cream - 16 oz

Cool Whip Whipped Topping - 16 oz

Saffron (Kesar) - 1 big pinch

Sugar - 1 tsp

Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground


With a mortar and pestal, 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 (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.
Serves 20- 25

Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays.
Kulfi has a very long shelf life so keep some on hand for an instant dessert option when guests are over.

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