Recipe by Raquel Grinnell
I love indian food and have eaten it for years, usually to excess which is why I never had room for dessert. Well, I recently went to Basmati in Annapolis, MD where they had a really fantastic Indian ice cream called kulfi made with condensed milk, pistachios, cardamom and rosewater. It was so great I want to recreate it at home.... this is the closest recipe I could find, from a woman named Rosy Soobrattee who submitted the recipe to a show on Canada's Food Network called "Recipe To Riches". Posting here for safekeeping. Prep time is freezing time.
- 2 (12 ounce) cans evaporated milk (whole fat is best)
- 1 (14 ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1 teaspoon ground cardamom
- 1 teaspoon rose water
- 3 tablespoons pistachios, finely chopped
Directions See How It's Made
- Line 13 x 9 inch glass baking dish with plastic wrap, leaving 2 inches overhang all around.
- Place evaporated milk, condensed milk, cream, sugar, cardamom and rosewater in blender. Puree on low speed until combined, about 30 seconds. Pour into prepared baking dish. Cover with plastic wrap. Freeze for 6 hours or overnight.
- Remove from freezer five minutes before cutting. Unwrap dish. Using plastic overhang, lift kulfi out of pan and transfer to cutting board. Remove plastic wrap. Cut into 48 squares, cutting 6 by 8. Transfer to mini muffin papers, if desired. Garnish with chopped pistachios. Serve immediately or store in freezer.
- I think a mini muffin pan, popsicle molds or other small silicone molds would work just as well, with or without popsicle sticks.