Easy kulfi recipe

Ingredients:
Sweetened Condensed Milk - 14 oz
Evaporated Milk - 12 oz
Heavy Whipping Cream - 16 oz
Cool Whip Whipped Topping - 16 oz
Saffron (Kesar) - 1 big pinch
Cardamom - 1 tsp
Cashews, Pistachios (unsalted), Almonds - 1/2 cup, coarsely ground

Directions:
In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip and stir it well with a wooden spoon. Add in Saffron, cardamom and the nuts powder (save a few teaspoons of powder for decoration). Mix well to make sure all the condensed milk does not settle to the bottom. Transfer the whole mixture into a wide pan and drizzle the remaining powder on the top. Cover the pan with foil and freeze it at least 4 - 6 hours, preferably overnight. Cut it into small squares with a warm knife before serving.

If you wish to make individual servings, use small dixie style plastic cups. Add a small amount of cardomom powder in the bottom of the cup and then pour the liquid slowly. Cover cups with foil and make a small slit in the center of the foil. Insert insert a wooden popsicle stick into the center and freeze. Remove the cups from the refrigerator about 15 minutes before serving.

You can add 1 cup mango pulp to above recipe to make mango kulfi.