Kulfi is a traditional Indian frozen treat—it has similarities to ice cream in appearance and taste, but is denser and creamier.

This is Rosy Soobrattee’s recipe for the traditional Indian dessert. She won this week’s $25,000 frozen treat challenge on Recipe to Riches. This is one of the easiest recipes we’ve taken on—don’t be afraid of the flavor combinations; it makes for an awesome dessert.

Cream Kulfi

Ingredients:
- 2 cans whole fat evaporated milk
- 1 can sweetened condensed milk
- 2 cups 35% whipping cream
- 3 tablespoons instant dissolving sugar (fruit sugar/fructose)
- 1 teaspoon ground cardamom
- 1 teaspoon rosewater
- 3 tablespoons finely chopped pistachios

Directions:

For full directions, please visit the Food Network site (link here)

**The only modification I made to the recipe is that I poured the desserts in silicon cupcake cups (both mini and regular) because my double door freezer isn’t wide enough to store a baking dish. If you go with this method, dip the bottom of the silicon cups in warm water for easy removal.

(One of the toughest parts of this recipe was hunting down pistachios– for some reason they were sold out everywhere.)

(Mini Kulfi Ice Pops: pour the Kulfi mixture into silicon cups and  pop a toothpick or popsicle stick into the middle of the Kulfi about an hour after freezing)

(Mini ice-pops were fun to make and everyone loved eating them. They do melt a lot faster so you have to eat them quickly.)

(The large ‘cupcake’ size Kulfi was a big hit– perfect for plating)