Candy Cane Kulfi!
Better late than never!
Our annual Candy Cane Kulfi was delayed for several reasons (no the least of which was that the first batch fall victim to a failed freezer), but we persevered and made a second scrumptious batch.
If you have any leftover candy canes, try it out, and do let us know how you like it!
Candy Cane Kulfi
adapted from The Great Curries of India
makes 30 mini-cupcake-sized portions
- 2, 12oz cans condensed milk
- 5 tbsp sugar
- 10 cardamom pods
- 3 tbsp heavy cream
- 6 candy canes (3 melted in and 3 crunched up)
- Recommended: small silicone molds (we like these mini-cupcake molds because they also make it easy to eat: just pop it out and use the mold as a way to hold it and catch melting drips.)
- Open cans and pour milk into a saucepan. Add cardamom pods, and 3 candy canes into the milk.
- Cook over low heat for 10 minutes, taking care not to let it boil, and scraping sides and bottom of pain continuously.
- Turn off the heat and let it cool, and remove the cardamom pods. Continue to stir it intermittently to help it cool.
- While cooling, arrange silicone molds in a sturdy and level box/platter, and sprinkle 1/2 of the remaining crushed candy cane in the bottoms.
- When cool, stir in the heavy cream. Using a lipped ladle (save yourself the cleanup), carefully pour the milk into the molds, and put in freezer.
- When they begin to solidify in about 2 hours (depending on your freezer), add the last of the candy cane atop the kulfi.
- Let them freeze overnight (unless your freezer is a lot better than mine, in which case 4-5 hours might actually work.
- Serve topped with crushed candy cane for extra flavor and crunch. ENJOY!!
