Best Of Bengali- No Churn Creamy Raspberry & Rosewater Kulfi
London is sunny! Our prayers have finally been answered! In order to celebrate, I thought I'd try my hand at making no churn kulfi and I have to say, the results are pretty impressive. The recipe is fairly simple: equal amounts of condensed milk and whipped double cream, some salt and cardamom, berries and you're good to go. I have made this recipe continuously over the past few years- so much so, that I finally invested in kulfi cones! These are by no means an essential but definitely a pleasant
Servings: 15-16 scoops
Prep+cooking time: minimum 6 hours to chill, but preferably overnight
Ingredients
375g condensed milk
Approx. 375ml extra thick double cream, chilled
2-3 tsp rosewater
pinch of salt
pinch of cardamom powder
1 cup fresh raspberries, washed and drained
pistachios, ground with a pestle and mortar
Instructions
Prepare your empty 1 litre icecream box with lid or have a sturdy tray and cling film ready.
Pour 2 cups of condensed milk into a mixing bowl with the salt, rosewater and cardamom and give it a quick stir.
By hand or electric whisk, whip the double cream until it is thick and can hold stiff peaks (like the picture above). If you whisk the cream too much it will churn into butter so be careful and keep a close eye on the texture.
Fold in the whipped cream and berries to the condensed milk. Gently pour into a container and top with raspberries and crushed pistachios. It has to be at least a 1 litre capacity as the kulfi will expand. You can use a clean empty icecream box or a tin with a flat bottom and cling film. I have done both and they turn out fine!
Chill for a minimum of six hours (but you should leave it overnight to get best results.) The best thing about kulfi is that because condensed milk has such low liquid content, it will not form ice crystals and have a crunch. It will always turn out creamy!
*This post is part of a sponsorship with Taj Stores
