A Taste of Punjab, Across Borders 🌸 🍳

Ingredients 🥄

1 can (14 oz) sweetened condensed milk
2 cups heavy cream
1 cup whole milk
1/4 teaspoon ground cardamom
2 tablespoons chopped pistachios, for garnish
A pinch of saffron strands (optional, for a touch of magic!)

Instructions 📋

First, in a large bowl, gently whisk together the sweetened condensed milk, heavy cream, and whole milk until everything is beautifully combined. Don’t over-whisk; we want a smooth, creamy texture, not whipped cream!
Next, add in the ground cardamom and saffron strands (if using). Stir gently to distribute the flavors evenly. Cardamom adds a warm, aromatic touch that's quintessentially Punjabi.
Now, it's time to pour this creamy concoction into your favorite kulfi molds or small ramekins. If you don't have molds, paper cups work just fine! Be sure to leave a little space at the top for expansion.
Gently sprinkle the chopped pistachios over the top of each kulfi. These add a lovely crunch and a pop of color.
Cover the molds or ramekins tightly with plastic wrap or foil. This will help prevent ice crystals from forming.
Place the kulfi in the freezer for at least 6-8 hours, or preferably overnight. Patience is key, my dears! This allows the kulfi to freeze completely and develop its signature creamy texture.
Once frozen solid, remove the kulfi from the freezer. If using molds, dip the bottom of the mold in warm water for a few seconds to loosen the kulfi. For ramekins, let them sit at room temperature for a minute or two.
Gently unmold the kulfi and serve immediately. Enjoy this frozen slice of Punjabi heaven! ✨