For those that love Kulfi and find it difficult to make, here is a simple and straightforward recipe from my sister-in-law in USA. See if you can spot the surprise ingredient!
- 4 slices thin white bread
- 14 oz can evaporated milk
- 14 oz can condensed milk
- 1 tsp cardamom powder (optional)
- half tsp saffron threads (optional)
- 10 - 14 oz carton whipping cream
Cut off and discard the crusts from each slice of bread. Put the bread slices into blender or chopper and work the machine until the mixture is fine.
Add evaporated milk, blend together then add condensed milk and blend again until well mixed into the bread.
Add the cardamom and saffron if using, now add whipping cream and work the blender/chopper until mixture is frothy (do not overwhip).
Pour the mixture into a large flat dish to 1 inch thickness, cover with cling film and foil and freeze overnight.
Or freeze in a bundt tin.
Remove dish from freezer 15 mins before serving to thaw slightly.
Cut into two inch squares and serve immediately.
To make it even more luxurious, pour some rose syrup over the kulfi pieces, add some soaked basil or chia seeds and serve with fresh cut mangoes or strawberries. (see picture above)