The sweet, rich flavor of kulfi will transport you (and any toddlers you know) to India quicker than quick. No need for fancy equipment, either. Freeze the kulfi in any mold you have – I used plastic shot glasses from a party supply store. The two year-olds I polled had no problem with this.
| Servings |
| 4.5 cups |
|
|
|
|
The sweet, rich flavor of kulfi will transport you (and any toddlers you know) to India quicker than quick. No need for fancy equipment, either. Freeze the kulfi in any mold you have – I used plastic shot glasses from a party supply store. The two year-olds I polled had no problem with this.
|
Ingredients
- 12 oz evaporated milk (1 can)
- 14 oz sweetened condensed milk (1 can)
- 2 slices bread
- 1 cup heavy cream , whipped
- 2 Tbsp pistachios
- 1 tsp rosewater
- 1/4 tsp ground cardamom
- red food coloring (optional)
Servings: cups
Units:
Instructions
- Add everything *but* rose water and cardamom to a blender. Once smooth, divide the mixture in two. Season one bowl with rosewater and the other with cardamom.
- If you’d like, you can make the rose water pops pink with a drop of food coloring, so you can tell them apart.
- Pour into small molds and cover with a press-and-seal. Stick the popsicle through the plastic—you may need to use a sharp knife to slip a little opening. The plastic keeps the stick centered in the cup.
- Freeze for several hours.