Saffron Cardamom kulfi

On a hot summer day at work one day, my Indian coworker and I decided to go to an Indian restaurant for lunch. Next to the restaurant was an Indian grocery store so we decided to pay a visit and ended up buying a kulfi each for desert. Kulfi has similarities to ice cream (as popularly understood) in appearance and taste, but is denser and creamier, It comes in various flavors, including cream (malai), raspberry, rose, mango, cardamom (elaichi), saffron (kesar), and pistachio, the more traditional flavours, as well as newer variations like apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream. While indulging the kulfi, I decided to make some at home per my taste, and here is the result.

Ingredients:

• 14 oz. - Sweetened Condensed Milk
• 12 oz. - Evaporated Milk
• 16 oz. - Heavy Whipping Cream
• 16 oz. - Cool Whip Whipped Topping
• 1 big pinch Saffron
• 1 tsp. Sugar
• 1 big pinch Ground Cardamom
• Slivered Almond & golden raisin to garnish (optional)

Method:

• With a mortar and pestal, grind together Sugar, cardamom 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, cardamom and sugar mixture. Mix well.
• Pour mixture into small dixie style plastic cups. Cover cups with foil. You can insert a wooden popsicle stick into the center. In my case. i used muffin tins.
• Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
• Before serving you can sprinkle the slivered almond and golden raisin.