Summer Fun: Making Kulfi Pops!

kulfipops

We have already made these kulfi pops a few times this summer and anticipate we will make them a few more times before we are done with summer break.  We used to make my mother’s kulfi recipe, which is fantastic, but takes forever (and a day) to make.  I have been eying the recipe below by Aarti of Food Network fame for ages and finally got round to making it.  Even my mother is converted and is questioning why she spent years of her life boiling down milk, when all she had to do was use canned evaporated and condensed milks.  It’s less ice-y than kulfi usually is, but we are not complaining.  Easier, faster and creamier – all sound pretty good to us.

The chai flavor is ridiculous good – this is basically cool, creamy masala chai made into a pop. (genius!!)  Even the dessert-haters are hankering for this and the little ones are kind of getting addicted to the chai flavor.  Before the summer is over, I am sure we are going to experiment with other flavors.  Mango is next on the list and might be better for the kids than all that caffeine in tea! 🙂

Thanks Aarti Party for another amazing recipe.  You’ve even won my mother over – the rest of the family is always looking in the freezer for more of these pops.

Creamy Pistachio Pops

Ingredients
  • One 12-ounce can evaporated milk
  • 4 Earl Grey tea bags (I used PG Tips teabags)
  • 1/2 teaspoon ground cardamom
  • One 14-ounce can sweetened condensed milk
  • 1 cup heavy cream
  • Handful finely chopped pistachios, plus extra for garnish

Method

  1. In a small saucepan over medium heat, bring the evaporated milk to a simmer until small bubbles form around the circumference of the pot.
  2. Meanwhile, snip the tops of the tea bags and add to the evaporated milk. Whisk in the cardamom. Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.
  3. Strain the evaporated milk into a large bowl. Whisk in the condensed milk, heavy cream and pistachios.
  4. Pour the mixture into ice pop molds, small bowls or a large bowl. Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a “skin.” Pop them into the freezer and freeze overnight.
  5. When you’re ready to serve, run the ice pop mold under hot water to loosen it. You can do the same thing for the smaller bowls if you’d like to serve it as a little kulfi half dome. Garnish with more nuts if you like and serve.
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