This kulfi makes me want to dance. Really. However, as I type this my tot is sitting next to me watching one of her quota of cartoons and she doesn’t tolerate distraction. In order to avoid getting kicked off the island I will just stay put and type.
First of all for those of you unfamiliar with this particular confection think of kulfi as a no-churn icecream that you get to freeze in popsicle molds. I have not tried to freeze it in a regular container, but I imagine that would work well too.
Growing up in Saudi, my mother used to make kulfi for us every now and then and I remember it as being velvety yet light tasting with mellow sweetness and a subtle distinctive flavour (powdered cardamom). Last year I attempted to make kulfi from ‘her’ recipe and ended up with an unpleasant icy confection that I chucked. Then two weeks ago I tried a recipe from a favourite blogger, but clearly did something wrong because my end product ended up tasting more like ‘kheer’ than kulfi. This time people I have got it. The best part? It is so EASY. All you need is a little patience. Generally patience isn’t my thing, but anything for a good cause 😉