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Recipe: No-Cook Indian Ice Cream (Kulfi)

Desserts - Frozen
NO-COOK INDIAN ICE CREAM (KULFI)

"This recipe was an open secret among our friends in Bahrain. I heard an advertisement on TV the other night that described this dish perfectly: Sunday taste, Tuesday effort!"

1 (14 ounce) can fat-free evaporated milk
1 (14 ounce) can low-fat sweetened condensed milk
1 cup low-fat heavy (whipping) cream
2 teaspoons ground cardamom (optional)
A few drops of rose water (for serving)

In a large bowl, stir together well the evaporated milk, condensed milk, cream, and cardamom.

Pour into Popsicle molds, Indian stainless steel kulfi molds, or even a small bowl. Freeze overnight.

Remove from the molds. Serve sprinkled with rose water.

Tip: Before serving, dip the ice-cream mold in warm water to make it easier to remove the ice cream.

VARIATIONS:
The possibilities are endless.
- Instead of the cardamom, you can add your own favorite flavoring. I love crushed unsalted pistachios.
- Another favorite is 1/4 cup of mango pulp.
- My sister loves hers plain topped with crushed almonds. In most Indian grocery stores you will find a delicious rose syrup called Rooh Afsa; top each serving with a teaspoonful.

Makes 12 servings
Source: The Spice Is Right: Easy Indian Cooking for Today by Monica Bhide
MsgID: 0086709
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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