Kulfi (Indian Ice Cream)

An early Eid Mubarak to all of my lovely readers! I hope you have an amazing and blessed day, inshallah!

You guys, yes you my lovely readers, are attending an Eid party - right now! If you didn't know, the lovely bloggers Sarah at Flour & Spice and Asiya at Chocolate & Chillies are hosting a virtual Eid party and I'm attending! So if you've never attended a virtual party before, you are now. 

I'm bringing dessert to this Eid party - kulfi. Kulfi is not your traditional Eid dessert but let me tell you why it is just so perfect. The green and white colors are so great and festive - they add to the Eid spirit. The freezing cold dessert is perfect for this years really hot Eid. Plus, its a dessert that you can make in advance and just store in the freezer - one less thing to worry about on Eid day when you're running around trying to find that bangle to match your Eid outfit. Besides that, it's just plain delicious.

This recipe is killer easy. I know you guys are so sick of hearing me tell you how easy my recipes are, but what can I say, I just love shortcuts in the kitchen. As much as I love being in the kitchen, spending my entire day in it is just not part of the plan. I appreciate the simple, foolproof recipes that will have amazing results every time. So here it is, my easy, yummy, and gorgeous recipe for kulfi - the Indian man (and woman's) ice cream.
Note

• I would recommend making it in the dish if you want to serve this at a large party. The molds are good for serving for a small party of 4-6 where un-molding won't be a long process. The molded kulfi tends to melt really fast. If you really want to do the molds, try to un-mold the kulfi in advance into a shallow dish and freeze it again so they will hold their shape. That way, when you serve it, the dish will catch any drippings and you don't have to worry about taking the kulfi out of the molds when your guests are there.
• I couldn't find popsicle molds to use that I liked so I used paper water cups. The paper tears off easily and works as a great mold.
• Don't forget to check out all the other great Eid recipes from Asiya and Sarah's blogs.

Kulfi (makes one 8x8 dish or between 8-15 molds depending on size)

1 can sweetened condensed milk 1 8oz box of whipped topping, thawed 1 can of evaporated milk 2 slices of white bread 1/8 tsp of kewra or rose water 5 green cardamom
To make the white and green kulfi- 1/4 cup of pistachios (optional) 1 drop green food color (I used Wilton's moss green)
8x8 dish or popsicle molds or paper water cups blender

In a coffee grinder or magic bullet, grind the seeds of 5 free cardamom till it becomes a fine powder.

Pour the sweetened condensed milk, evaporated milk, whipped topping, bread without the crusts, kewra, and cardamom powder into the blender and blend till it is completely smooth and combined. Pour into molds or dish and freeze for at least 4 hours before serving. 

Optional - To make the white and green kulfi, grind the pistachios till most of it is a powder with some chunky bits. Reserve a small amount for topping.

Separate the mixture equally into two bowls and stir the food coloring and ground pistachios into one bowl. 

Pour the green mixture into the molds, filling only halfway. 

Freeze for 1 hour, and then pour in the white mixture to fill it up.

If you're using the paper cups, the easiest way to tear it would be to find where the paper meets, unroll the top, and rip it all the way around, then just take the top off.
Serve and enjoy!