Punjabi Kulfi

    Punjabi Kulfi

    (116)
    45saves
    8hr50min


    155 people made this

    About this recipe: Condensed milk and cream combine beautifully for this super flavourful kulfi. You could add a few drops of rose water or ground pistachios on top.

    Ingredients
    Serves: 24 

    • 300ml evaporated milk
    • 300ml condensed sweetened milk
    • 450g cream
    • 4 slices white bread, torn into pieces
    • 1/2 teaspoon ground cardamom

    Directions
    Prep:20min  ›  Cook:30min  ›  Extra time:8hr setting  ›  Ready in:8hr50min 

    1. Combine evaporated milk, condensed milk and whipped cream in a blender and blend in pieces of bread until smooth.
    2. Pour mixture into a 22x33cm (9x13 in) baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.
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    Reviews and Ratings
    Global ratings:
    (116)

    Reviews in English (115)

    by
    149

    superb...  -  18 Feb 2016

    by
    118

    This recipie was awesome! I had never made Kulfi before this and was a bit nervous. I made it for a get together where several of my friends recall their mothers making it for them at home and said it tasted just as good. But, I found it incredibly easy to make and absolutely delicious. I used cardamom and rose water for extra flavor and even used cinnamon with the cardamom on one batch. I blended them all together instead of sprinkling the cardamom and cinnamon on top aftwewards. Because I was having a Post-Valentine's dessert party, I added a few drops of red food coloring to one batch. I highly recommend this recipie to anyone who loves ice cream yet desires something different and more healthy! TO cut down on fat and not sacrifice taste, you can also use fat free sweetened condensed milk and low fat evaporated milk with fat free or low fat Cool Whip. It tastes just as good.  -  16 Feb 2002  (Review from Allrecipes US | Canada)

    by
    110

    Very good, but much better with a few changes. I thought the original recipe came out too sweet, and the cool-whip gave it a strange, gummy texture. The second time I made it, I scalded (almost boiled) the evaporated milk, sweetened condensed milk, and 1 1/2 cups whipping cream with 1 teaspoon cardamom seeds (instead of ground cardamom). Then I blended 3/4 cups regular milk with the bread. I strained the scaled milks into the bread mixture to remove the cardamom seeds, and it in the fridge to cool off. Then I put it in the ice cream maker... it was delicious!  -  06 Jul 2005  (Review from Allrecipes US | Canada)

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