- 1 (16oz) cup heavy cream
- 1 (14 oz) can of evaporated milk. low fat can also be used.
- 1 (14 oz) can of condensed milk
- 8-10 strands of saffron (mexican saffron are cheaper than the high quality Indian ones.)
- 5-6 cardamom pods
- 2 tbsp sugar
- 1 16 oz box of cool whipped topping (fat free)
- 1/2 cup coarsely crushed nuts. you can also add almonds, cashews.
- With a mortar and pestle, grind together sugar, saffron and cardamom seeds.
- In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy cream and cool whip.
- Using a whisk gently mix everything together. You need to be gentle otherwise cool whip melts very easily making the mixture more watery and you want it light and airy.
- Add in saffron, sugar, cardamom mixture and coarsely crushed nuts. Mix well.
- Pour mixture into small dixie style plastic cups and cover with plastic or aluminum wrap. If you don’t have cups just pour it all in a bowl or a deep dish and cover it with a plastic wrap touching the surface of the liquid.
- Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
9 tablespoons rose syrup and 3 ounces vermicelli
- Boil the vermicelli; drain the water out of it.
- Let it cool for some time (it’s best to refrigerate it by putting it in a container and snapping its lid in place so it won’t get stiff by cooling).
- Before serving take out the kulfi glasses.
- Rub them between your hands to warm the sides
- If you have used a bowl stick it inside warm water for a few seconds.
- Flip and the kulfi will come out.
- Garnish with some falooda and rose water