1 (14 oz) can of evaporated milk. If you want you can use low fat.
1 (14 oz) can of condensed milk
8-10 strands of saffron (It is sort of a culinary jewel and I would say a must in kulfi which you can find it in any Indian/international store. I would say buy mexican saffron, they are cheaper than the high quality Indian ones.)
5-6 cardamom pods
2 tbsp sugar
1 16 oz box of cool whipped topping (fat free)
1/2 cup coarsely crushed nuts ( I used pistachios but you can also add almonds, cashews. And you can powder it all if you want as well I like it when I can get them in small bites )
9 tablespoons rosesyrup
3 ounces vermicelli
With a mortar and pestle, grind together sugar, saffron and cardamom seeds.
In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy cream and cool whip.
Using a whisk gently mix everything together. You need to be gentle otherwise cool whip melts very easily making the mixture more watery and you want it light and airy.
Add in saffron, sugar, cardamom mixture and coarsely crushed nuts. Mix well.
Pour mixture into small dixie style plastic cups and cover with plastic or aluminum wrap. If you don’t have cups just pour it all in a bowl or a deep dish and cover it with a plastic wrap touching the surface of the liquid.
Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
Boil the vermicelli, drain the water out of it, and let it cool for some time (it’s best to refrigerate it by putting it in a container and snapping its lid in place so it won’t get stiff by cooling).
Before serving take out the kulfi glasses. Rub them between your hands to warm the sides and if you have used a bowl stick it inside warm water for a few seconds. Flip and the kulfi will come out. Garnish with some falooda and rose water and serve. You sure going to get a little taste of India in every single bite that you take!
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