One of the iconic desserts that I loved in India was going to Raviraj di Kulfi in Karol Bagh - their teeli wali malai kulfi was just so amazing! #iykyk
And, since my Delhi-born husband loves kulfi, I was on a quest to find the perfect recipe - which I'm sharing with you today! This is a simple, fool-proof, 6-ingredient, no churn recipe. However, if you do have an ice cream maker - feel free to use it. The consistency will be more creamy, of course, like an ice cream vs. the slight difference when you just freeze it. (I prefer it like an ice cream, but my husband likes the traditional kulfi consistency!)
You can top this with falooda, roohafza, cut up fruit - or just plain. Just make sure you add a dash of pyaar ;)
I've adapted this recipe from one that I saw many years ago (Unfortunately, don't know the author so can't tag in this post!)
Ingredients:
2 cans evaporated milk (12 oz each)
1 can condensed milk (14 oz)
1 tbsp milk powder
1 tsp cardamom powder
1/2 tbsp rose water
1 16oz tub cool whip (or make your own whipped cream using 2 cup heavy cream and 1/4 cup sugar)
Steps:
Take 1/2 a can of evaporated milk into a bowl and add the milk powder. Mix so that the milk powder dissolves.
Now add this liquid + the remainder of the evaporated milk into a heavy-bottomed pot, on medium flame. Allow this liquid to come to a boil, stirring in between so that the milk does not burn. (Pro tip: If you spray your pot with oil, it prevents the liquid to stick!)
Once the milk has come to a boil, lower the flame and add in condensed milk, cardamom powder and rose water. Mix and combine thoroughly. Simmer for 15-20 minutes and then turn off the flame.
Once the mixture is at room temperature, add in your tub of cool whip* a little at a time to incorporate completely.
Sieve this mixture into a glass container, cover with plastic saran wrap, and place lid on top. Let it freeze on a flat surface overnight.
If using your ice cream maker: place into fridge, allowing it to get to a cold temperature. Then, follow instructions of your ice cream maker and churn.
Top with rooh afza, nuts, fruits or simply enjoy it plain!
*You can also make 16oz of your own whip cream using 2 cups heavy cream and 1/4 sugar - mix on high until soft peaks form.
