Easy and Authentic No Cook Kulfi
An extremely easy and relatively low sugar Kulfi [pronounced Kul-fee] recipe for times when you want to get together with friends and family, enjoy a good dessert and wow your guests without slaving off in the kitchen. Serve it as is, or on top of boiled and chilled “Falooda” Noodles.
- 4 slices white bread torn into small pieces
- 2 teaspoons ground cardamom (Elaichi Powder)
- 2, 12 oz cans evaporated milk
- 2, 14 oz cans condensed milk
- 1, 473 ml carton heavy whipping cream
- 1, 8 oz tub sugar free Cool Whip thawed
- 2 tablespoons almonds coarsely ground
- 2 tablespoons pistachios coarsely ground
- 10 drops Pandan/Screwpine essence (Kewra)
In a large mixing bowl, add bread, cardamom powder, evaporated milk, condensed milk, heavy whipping cream, and Cool Whip.
Blend using a handheld mixture, and then add 1 ½ tablespoons each of ground almonds and pistachios.
Now pour this mixture into a 9x13 freezer safe dish. Cover with a cling wrap and put in the freezer. In about 4 hours or when the Kulfi is halfway set, take out the dish from the freezer, uncover it, and sprinkle the remaining ground almonds & pistachios.
Cover again and freeze for at least 4 more hours or till the Kulfi is frozen completely.
To serve, take the Kulfi out ten minutes before. This makes for easy slicing. Cut it into 20 pieces. and serve.
Please do not cut off the bread crusts. The crusts add this grainy texture to Kulfi making it more authentic.
If you have Kulfi molds, feel free to freeze the milk mixture in them. Otherwise, you can use a flat freezer safe dish. It makes for easier cutting and serving, or alternatively, you can also use Dixie cups to freeze individual portions.
Serving: 12 1/2 " PieceCalories: 307kcalCarbohydrates: 34gProtein: 6gFat: 16g
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