Ingredients:
2 cans of whole-fat evaporated milk
1 can of sweetened condensed milk
2 cups of 35% whipping cream
3 tablespoons instant dissolving sugar (fruit sugar)
1 teaspoon ground cardamom
1 teaspoon rosewater
3 tablespoons finely chopped pistachios
12 kulfi molds
Directions:
1. Mix evaporated milk, condensed milk, cream, sugar, cardamom, and rosewater in a blender. Puree on low speed until combined, for about 30 seconds.
2. Pour into kulfi molds. Cover and freeze for 6 hours or overnight.
3. Remove from the freezer 5 minutes before unmolding. You can use hot water to make unmolding easier. Garnish with chopped pistachios. Serve immediately or freeze.
