Coconut Kulfi Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat coconut milk and condensed milk together over medium heat.
• STEP 2.Add cardamom powder and saffron strands to the mixture and stir well.
• STEP 3.Bring the mixture to a gentle boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally.
• STEP 4.Remove from heat and let the mixture cool completely.
• STEP 5.Pour the cooled mixture into kulfi molds or small cups.
• STEP 6.Cover the molds with aluminum foil or plastic wrap and freeze for at least 6 hours or overnight.
• STEP 7.To serve, remove the kulfi from the molds by running them under warm water for a few seconds.
• STEP 8.Garnish with chopped nuts or grated coconut, if desired, and serve chilled.

Cooking Tips

• You can use either fresh or canned coconut milk for this recipe.
• For a creamier texture, you can add a tablespoon of heavy cream to the mixture.
• If you don't have kulfi molds, you can use small disposable cups or popsicle molds instead.

Storage and Serving

• Coconut kulfi can be stored in the freezer for up to 2 weeks.
• To serve, remove from the freezer and let it sit at room temperature for a few minutes to soften slightly.
• Serve the kulfi as is or garnish with chopped nuts, grated coconut, or a drizzle of chocolate syrup.