My favorite kulfi recipe is made at my favorite Indian restaurant Dishoom. It's made out of evaporated milk, cardamon, sugar, and heavy cream!
Each time we go on trips we make sure to make a pit stop in London, just for this restaurant. The main highlight is the kulfi: It's creamy and cold. Malai kulfi is the most delicious ice cream!
Dishoom has an amazing cookbook where I found this recipe.
I had to change it to the US customary units. :) I've also included the original version of the book's metric system.
So what is kulfi? Kulfi is a mixture of popsicles and ice cream. It's frozen into molds like popsicles, but its texture is much more like ice cream.
If you don't have proper kulfi molds you can always use plastic cups, and add skewers or popsicle sticks!
|Level: 👩🏽🍳|Time: 5 hours (including freezing time)|Serves: 4-6|
1 3/4 cups (410g) evaporated milk
5 tablespoons (80ml) heavy whipping cream
1/2 cup (40g) granulated sugar
1/2 teaspoon cardamom
In a medium, pan simmer evaporated milk and heavy whipping cream for 2 minutes.
Add sugar, and cardamom and stir for another 2 minutes.
Pour into molds and freeze for 4-5 hours.
- The Bored Baker 👩🏽🍳
This recipe is adapted by the cookbook Dishoom: The first ever cookbook from the much-loved Indian restaurant