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  • 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.

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.)