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.
Samosa done as a dessert is another level. How about getting away from the traditional potatoes, peas, and spices mixture and enjoying some decadent chocolate indulgence instead.
Gajar Halwa Baklava is a great Indian and Greek fusion when it comes to dessert. It's a real treat for the palate and one that your friends and family will have you coming back for.
