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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 15 |
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I love this treat in the summer. My mum use to make it in an ice cube tray, which made it easy to serve. If you like a lighter version use light cool whip instead of whipping cream. cook time does not include chilling. Ingredients:
1 (14 ounce) can evaporated milk |
10 ounces condensed milk |
1 cup whipping cream, whipped (or 16 oz light cool whip) |
1/4 teaspoon cardamom |
5 -6 saffron strands |
10 almonds |
10 pistachios |
1 (28 ounce) can mango pulp, can be used in place of cool whip for a mango kulfi. (omit the nuts if using mango pulp.) |
Directions:
1. Blend all of the ingredients together except Cool Whip (if using), in a blender.
2. Fold in Cool Whip (or mango pulp- if used), and pour into a shallow 3 liter dish (or ice cube tray like my mum) Leave in the freezer to set.
3. Remove from freezer 20 minutes before serving.
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