“You create harmony by making choices that feel right to both mind and heart.”
I know it is a simple concept, following one’s heart … but I find that is one of the hardest things to do. You know why? Noise. Noise that your mind creates. Noise that is ever present and hard to steer through to get to what the heart is saying. One of the things I am working on is: learning to create harmony. Choices that feel right to both my mind and my heart. Because often times it seems as though both are in disagreement.
One thing they were not in disagreement about … were these delectable kulfis! I always thought making kulfi was a tedious process .. and one that I did not want to undertake.
Turns out, you can make instant kulfi which is just as good of a substitute for the real thing! Because who wants to spend hours heating milk and stirring it on the stove? I do not. I do not care if we are in quarantine or not .. no sir.
You will find this kulfi recipe to taste pretty close to the real deal! You can also get really creative and use this as a base and mix in whichever spices or nuts you want. In the directions, I walk you through tools I used to make these but feel free to use whatever you have on hand.
For example: I used 3 oz plastic drinking cups I found at Target. You can use any size drinking cups and fill up 1/2 way through or 3/4 of the way through. I used bamboo forks I found at Target in place of the popsicle sticks. You can use: bamboo sticks, popsicle sticks, chopsticks or no sticks. kulfi can be served on a place with out any sticks as well.
Let me know how you guys like this recipe 🙂
Rose Malai Kulfi
Ingredients
- 1 pint heavy cream
- 1/2 cup condensed milk + 1-2 tbsps for desired sweetness
- 1 1/2 cups evaporated milk
- 2 tbsps rosewater
- 1 1/2 tsps cardamom powder
- 1/4 tsp saffron dissolved and crushed in 1 tbsp of milk
For Garnish (optional)
- 3-4 tbsps crushed nuts of choice I used a mixture of crushed pistachios, cashews and almonds spiced with a bit of nutmeg
- edible Rose petals
Instructions
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Combine all ingredients in a blender and blend until smooth and creamy. Pulse a couple of times to make sure all ingredients are blended together. Taste test the mixture to see if it is at desired sweetness. I added in +2 tbsps of condensed milk. Adjust the sweetness by adding in a tbsp of condensed milk at a time.
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Pour kulfi mixture 3/4 of the way into 3 fl oz plastic drinking cups. Once poured into cups, stick each cup with a popsicle stick (bamboo forks, chop sticks, bamboo picks, skewers.. will work too) The stick does not have to hit the bottom of the cup, insert it about 3/4 of the way through. Wrap the tops of each cup with a small cut of foil. Poke the foil right through the stick. (You can also use whatever you have on hand such as popsicle molds or any size plastic drinking cups) If you are using nuts: sprinkle on top after pouring the mixture into cups.
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Freeze overnight
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When ready to serve: run the cups under warm water. Should slide right out. Wait about 4-5 minutes before consuming so that the kulfi is just creamy enough!
Recipe Notes
- These are the cups I used as the molds: click here
- These are the bamboo forks: click here
- Feel free to utilize whatever you have on hand: plastic solo cups will work, popsicle molds will work as well. Just fill it up about 1/2 way through if using a bigger cup.
- These taste the best when left out at room temperature for about 4-5 minutes. If you eat them straight out the freezer, they will have freezer taste to them, so it is best to wait a bit!
- Feel free to omit whichever spices you do not have on hand. You can still make these with out rosewater and saffron. Try adding in some nutmeg or cinnamon instead to make a chai flavor kulfi.