no-cook and instant kulfi recipe that can be made in a jiffy and hardly requires any pre-preparation – you just need to whip up the ingredients and freeze
Loved this recipe? Leave a comment below and give us a 5★ rating
Take chilled heavy whipping cream into a deep wide bowl. Beat on a medium speed until soft peaks form. Do not over beat.
Now add in condensed milk, saffron soaked milk and elaichi powder. If you prefer a mild sweet taste, reduce the proportion of condensed milk to 1/3 cup.
Mix gently by a wooden spoon or spatula. Do not beat or over-mix.
Pour the mixture into kulfi moulds or kulhar. Cover it tightly with cling wrap/aluminium foil. Keep it in the freezer section of refrigerator to set for 8 hours or overnight. Enjoy.
Video
Notes
•If you prefer a mild sweet taste, reduce the proportion of condensed milk to 1/3 cup.•You can also add chopped pistachios or any of your favourite chopped nuts.