Kulfi

ridiculously good. Don’t be shy with the cardamom. I froze in ice cube trays for the first time but will freeze in larger servings going forward because an ice cube is merely a spoonful and is not nearly enough of this deliciousness.

I halved this recipe (which was still plenty) and incorporated cardamom into mixture as well as sprinkled some on top. I thought it set way before 8 hours in the freezer and it tasted amazing. The sweetness from the cream and milks goes so well with the spice flavor. I will definitely make this again and may play with the flavors by adding rose water or pistachios as some have suggested. Thank you!

Stuff is packaged differently in Canada so… I used a 354ml can of Fat Free Evaporated milk, a 300ml can of Sweetened condensed milk and a 1 l tub of frozen topping. Instead of bread slices I used a large kaiser bun. I incorporated 1/2 the cardamon and a 1/2 cup of pistachios into the mix. I sprinkled the remaining cardamon on top. My blender was too small so I used a larger food processor. It turned out great with a nice texture and flavour. Next day I let the frozen mix warm up in the fridge for a 1/2 hour and transferred to a covered container.

This is just perfect!!!!!! I used to make kulfi from normal milk and the stove and i wouldnt get

Almost perfect–All that needs adjusting is the amount of bread to add into the mixture and amount cool whip. 4 slices of bread is too much, imo. Next time I will just add 2 slices. I only used 8 ounces of cool whip and that was just right. Any more, and it would’ve been too sweet and the texture would have been off.

I decided to introduce my sister and her family to Indian food, and made this for dessert. Adding bread kinda weirded me out, but it was really delicious, and had a unique flavor.

Did the same as other reviewers…two pieces of bread and one can of each type of milk. Delish!

So simple, rich and delicious – I did not use any bread since I wanted more of an ice cream texture. Also used 1 pint heavy whipping cream instead of frozen. When the whipping was almost finished, I added the Evap. and Cond. milks and whipped just enough to blend. Then stirred in about a cup of chopped pistachios

I tried this receipe and my family loved it ,my kids wants me to make this everyday ,very easy to make and veryyyyyy yummy

I made this for my dinner group where we choose a theme and all contribute a dish. It has expanded my repertoire immensely, trying new cuisines. It was simple to prepare and everyone loved it, but I have one complaint in the preparation instructions: the ingredients will not all fit in a standard 5-cup blender! I had to do the first few ingredients, then, when I realized, transfer to a large bowl and blend in the Cool Whip with my mixer. I think that the next time I will just cut the recipe in half, as the 9×13 dish fed a large group and there was about 1/4 of it left. I sprinkled the cardamom on top a little at a time through my sifter, shaking and moving it around.

This was really easy & tasty. I only made half the mentioned amount though. I did read everyone’s reviews & made necessary adjustments….like grinding cardamon with the milk. I also added pistachios. The only criticism was that it was extremely sweet.

As others have said, this is an easy way to make ice cream without an ice cream maker. My sister bought me a bunch of cardamom from Sweden and I went looking for recipes and found this one for kulfi. So glad I did! My kids love helping me make it. I read the reviews and ended up making it with 1 can of sweetened condensed milk, an 8 ounce package of cool whip, a can of evaporated milk and 2 slices of white bread. The kids couldn’t wait to eat it, so I added a bunch of ice cubes and made it into a shake. It was super sweet, but very tasty. This second time I’ve made it with 8 ounces of half and half in place of the cool whip and I added about 3 tablespoons of sugar. I think this batch will be just right. I put it into popsicle molds for the kids.

I’m not really familiar with “traditional” Kulfi but this works for me; other than the fact that I abhore whipped topping. I whipped my own cream, and that may also solve the problem for people who find it too sweet, as I’m sure whipped topping has plenty of sugar. I also topped with ground pistachio’s and almonds. No grainy texture at all as per some reviews. I removed the crusts from the bread and blended thoroughly with about a cup of evap milk before adding the rest of the ingredients. People at the dinner party loved it.

Excellent, have shared this recipe with my family and it turns out great. Although, before freezing to avoid crystals on the kulfi, cover tightly with saran wrap and snap on the lid

I loved the taste of this! I didn’t have white bread so I used wheat and still tastes good.

Ohhhhh my this is some good stuff! I suggest you store in a plastic container with a snap-on lid as to keep the freezer taste/smell off your kulfi. Of course, if you’re like us, you’ll eat it up before that can happen anyway – but it makes a lot, so you might think about it.

This is one of the best recipes ever!!!!It turned out delicious!!!

completely easy to make, super sweet, a spoonful makes a perfect sweet tooth satisfier. a bit messy to remove from ice-cube trays, but stores well. didn’t have cardamom, used cinnamon on one tray and nutmeg on the other, plus used wheat bread which gave it a nuttier flavor. excellent and easy – thanks

My husband could not stop raving about this one. It’s very similar to how my mother used to make it, but I can’t remember if she added cool whip. I took other reviewers’ advice and added an 8 oz. container instead of 16 oz; one can of evaporated milk, one can of condensed milk and two slices of bread instead of four. I didn’t have pistachio so after I was done blending the ingredients I stirred in some slivered almonds, which tasted great as well. Thanks for an easy and wonderful recipe that reminds me of childhood! Updated 07/29/2016 – so today I only had the Pepperidge Farm Very Thin white bread slices. I had to actually use four of these. I think if the slices are thicker, two are fine. I also toasted slivered almonds before adding them to the mixture.

Out if cardamon, used 1/2 cinamon and allspice. Goes great with gingerbread.

I have never had Kulfi, or even heard of it for that matter, but when I read the recipe it sounded so refreshing I had to try it. I read some of the comments and it did fill the entire blender so I needed to slowly add the whip topping in batches while pulsing, but a couple of extra minutes and some patience was greatly rewarded. This recipe is extremely easy to follow and produces the creamiest and smoothest ice cream I have ever had. I did need to substitute cinnamon for cardamon but I don’t think it lost anything. Thanks for the great recipe we now have a new summer staple.