Rose, Coconut, and Malai— oh my! The perfect trio and blend of flavors, what else can you ask for to keep you cool this scorching hot weekend? This creamy and cold Indian dessert is loved universally, as this homemade ice cream has exotic yet nostalgic flavor. Kulfi is generally prepared by reducing and thickening milk by slow cooking it and allowing it to cool.
Kulfi comes in many flavor, with mango being the most popular. You can easily skip the rose and coconut milk to keep it basic or more kid friendly. I would totally add “Pop Rocks” to the top of these for kids, imagine mini fireworks going off in their mouths. How fun! Please give it a try this weekend, and enjoy.
Serving Size: 12 pops
Prep time: 10 minutes
Cook time: 5 hours
Total time: 5 hours and 10 minutes
Ingredients:
1/2 pint of cold whipping cream
1 can of carnation evaporated milk
1 can sweetened condensed milk
Optional: mango purée, coconut milk, rose water
Instructions:
Boil together carnation milk and whipping cream, once boiled- remove from heat and add condensed milk. Mix well, and allow mixture to cool completely
Split into 3 separate bowls, and make 3 flavors (add 2 tsp rose water and red food coloring; add 2 tbsp coconut milk; and add finally for just plain malai add in blue food coloring)
Blend well and pour into popsicle molds according to how you want it layered. I wanted blue on top, so I started with blue.
The hardest part is waiting until each layer is completely frozen, which takes about 1 hour (depending on the thickness of the layer).
Garnish with shredded coconut, pop rocks, or even sprinkle milk powder on top.
Enjoy!
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