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No-Cook Indian Ice Cream
(Kulfi)

Prep Time: 5 minutes
Cooking Time: Need to freeze overnight
Makes: 12 pieces

 

This recipe was an open secret among our friends in Bahrain. I heard an advertisement on TV the other night that described this dish perfectly: "Sunday taste, Tuesday effort"!

1 (14-ounce / 398-mL) can fat-free
     evaporated milk
1 (14-ounce / 398-mL) can sweetened low-fat
     condensed milk
1 cup / 250 mL low-fat heavy cream
2 teaspoons / 10 mL ground cardamom
     (optional)
Garnish: A few drops of rose water

In a large bowl, stir together well the evaporated milk, condensed milk, cream, and cardamom. Pour into Popsicle molds, Indian stainless steel kulfi molds, or even a small bowl. Freeze overnight. Remove from the molds. Serve sprinkled with rose water.

Variations: The possibilities are endless. Instead of the cardamom, you can add your own favorite flavoring. I love crushed unsalted pistachios. Another favorite is 1/4 cup / 60 mL of mango pulp. My sister loves hers plain topped with crushed almonds. In most Indian grocery stores you will find a delicious rose syrup called Rooh Afsa; top each serving with a teaspoonful.

Tips: Before serving, dip the ice-cream mold in warm water to make it easier to remove the ice cream.

Each Serving Provides: Calories: 180; Protein: 5 g; Carbohydrates: 30 g; Fat: 4 g

 

Buy the Book!

 

from:
The Spice Is Right
Easy Indian Cooking for Today
by Monica Bhide
Callawind Publications
$18.95/trade paperback
Publication date: February 2002
ISBN: 1-896511-17-1
Recipe reprinted by permission.

 

The Spice Is Right

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This page created May 2002


 


 
 

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