Use pan with large surface are to
boil milk. it will help to boil milk
faster due to evaporation.
While boiling/heating milk put a
big spoon or ladle inside the milk.
It will prevent milk from boiling
is Indian version of ice cream that
contains delicate spicy flavors of spices suchy as cardamom, saffron, cinnamon. Tradtionally, Kulfi is not whipped during freezing resulting in somewhat of solid dessert similar to frozen custards.
3 cups half and half (half milk and half cream)
9 cardamom pods
1/2 cup sugar
1/4 cup chopped/sliced almond and pistachio
few strands of Saffron (Kesar)
flakes of almond and pistachio
cardamom to milk and bring it
the heat and keep simmering
the milk until it is reduced
cardamom out of milk by using
almond and sugar.
the mixture into container with
until firm. Stir the mixture
every 30 minutes.
Remove from freezer
10 minutes before serving.
Serve by taking out
of the container. Garnish with
almond and cardamom seed as desired.
of Servings: 5 (~60 g/serv.)
Amount per Serving
Total Calories (kilo calories)
Total Calories from Fat (kilo calories)
Total Fat (g)
Total Saturated Fat (g)
Total Transfat (g)
Dietary Fiber (g)
Vitamin A (IU)
Vitamin C (mg)
Tip for LOwer Calorie Kulfi
For lower calorie kulfi, use less sugar. You can also use sugar substitute such as splenda but it may give your kulfi slightly different flavor.