Kulfi Infused With Saffron And Cardamom – a delicious recipe with heavy cream, milk, condensed milk, +, shots, cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
With a mortar and pestle, grind together sugar, saffron and cardamom seeds.
2
In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy cream and cool whip.
3
Using a whisk gently mix everything together. You need to be gentle otherwise cool whip melts very easily making the mixture more watery and you want it light and airy.
4
Add in saffron, sugar, cardamom mixture and coarsely crushed nuts. Mix well.
5
Pour mixture into small dixie style plastic cups and cover with plastic or aluminum wrap. If you don't have cups just pour it all in a bowl or a deep dish and cover it with a plastic wrap touching the surface of the liquid.
6
Freeze Kulfi for at least 4 - 6 hours, preferably overnight.
7
Serve with crushed cardamom seeds and some nuts.
718
kcal
Calories
68
g
Fat
15
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup heavy cream, 14 ounces evaporated milk, 14 ounces condensed milk, 8 cardamom pods + 1/2 tsp cardamom seeds for garnish, and more.
Yes, Kulfi Infused With Saffron And Cardamom falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
