1 (14 ounce) can of Evaporated Milk (fat free - if preferred) 1 cup of Light Cream 1 (14 ounce) can of Sweetened Condenced Milk (low fat - if preferred) 2 tsp. Ground Cardamom (Pisi Ilaichi) (optional) A few drops of Rose Water (for garnish) 1) Combine together in a bowl, evaporated milk, condensed milk, cream, and cardamom. Mix well. 2) Pour mixture into popsicle molds, (stainless steel kulfi moulds), or a small bowl (if moulds are not available). Freeze overnight in freezer. 3) Before serving, remove the kulfis from the moulds and sprinkle with rose water and serve. Tip: Before serving, dip the ice-cream mold in warm water to make it easier to remove the ice cream. Variations: For Caramel Kulfi add caramel chunks instead of cardamom. For Pista Kulfi add unsalted pistachios instead of cardamom. For Mango Kulfi add 1/4 cup of mango pulp instead of cardamom. For Almond Kulfi add crushed almonds instead of cardamom. And no matter which kind of kulfi you make, for a sweeter taste, add a spoonful of rooh afza syrup to each serving, before serving.

Degree of Difficulty: Easy Recipe Category: Dessert Recipe Ethnic Group: Pakistani

Recipe Requested by, Gul (U.S.A.)

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