Kulfi is a traditional Indian/Pakistani dessert. This recipe is not a traditional way to make Kulfi. Honestly I don't even know what the traditional way is but it certainly doesn't involve evaporated milk, condensed milk and Cool Whip. I'm sure it does involve boiling milk for a long period of time. Regardless, we really enjoyed this shortcut version of Kulfi. I freezed them in popsicle molds but you can also use a container and cut it into squares. The original recipe used heavy cream. I didn't have any, but I did have Cool Whip so I substituted that. The Cool Whip made it a little more sweet. The ground pistachios give the Kulfi a wonderful texture. I'm looking forward to experimenting with this recipe to come up with different flavour combinations!
Mango Pistachio Kulfi
Adapted from Fauzia's Kitchen Fun
2-3 mangos, chopped (I used Altafulo Mangos)
1/2 cup pistachios (I used a heaped 1/4 cup)
1 tsp vanilla extract
1 tin evaporated milk
1 tin condensed milk
1 cup Cool Whip
Puree mangos (I used my immersion blender). Coarsely chop pistachios. Add pistachios and vanilla to the mangoes. Blend in a blender or immersion blender. In a separate bowl, whisk together evaporated milk, condensed milk and Cool Whip. Add to mango puree and with a blender or immersion blender, pulse a few times until combined. Pour into popsicle moulds and freeze until firm.