Reviewed: Aug. 1, 2011

This was really easy & tasty. I only made half the mentioned amount though. I did read everyone's reviews & made necessary adjustments....like grinding cardamon with the milk. I also added pistachios. The only criticism was that it was extremely sweet.

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Reviewed: Jul. 10, 2011

As others have said, this is an easy way to make ice cream without an ice cream maker. My sister bought me a bunch of cardamom from Sweden and I went looking for recipes and found this one for kulfi. So glad I did! My kids love helping me make it. I read the reviews and ended up making it with 1 can of sweetened condensed milk, an 8 ounce package of cool whip, a can of evaporated milk and 2 slices of white bread. The kids couldn't wait to eat it, so I added a bunch of ice cubes and made it into a shake. It was super sweet, but very tasty. This second time I've made it with 8 ounces of half and half in place of the cool whip and I added about 3 tablespoons of sugar. I think this batch will be just right. I put it into popsicle molds for the kids.

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mokpochica

Reviewed: Jun. 23, 2011

I'm not really familiar with "traditional" Kulfi but this works for me; other than the fact that I abhore whipped topping. I whipped my own cream, and that may also solve the problem for people who find it too sweet, as I'm sure whipped topping has plenty of sugar. I also topped with ground pistachio's and almonds. No grainy texture at all as per some reviews. I removed the crusts from the bread and blended thoroughly with about a cup of evap milk before adding the rest of the ingredients. People at the dinner party loved it.

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Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Feb. 28, 2011

Excellent, have shared this recipe with my family and it turns out great. Although, before freezing to avoid crystals on the kulfi, cover tightly with saran wrap and snap on the lid

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Huma

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Chatham, New Jersey, USA

Reviewed: Feb. 28, 2011

I loved the taste of this! I didn't have white bread so I used wheat and still tastes good.

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andrea92fl

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Saint Petersburg, Florida, USA

Reviewed: Jan. 11, 2011

Ohhhhh my this is some good stuff! I suggest you store in a plastic container with a snap-on lid as to keep the freezer taste/smell off your kulfi. Of course, if you're like us, you'll eat it up before that can happen anyway - but it makes a lot, so you might think about it.

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LYZARD914

Cooking Level: Expert

Living In: Topeka, Kansas, USA

Reviewed: Nov. 13, 2010

This is one of the best recipes ever!!!!It turned out delicious!!!

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Dawne

Reviewed: Oct. 1, 2010

completely easy to make, super sweet, a spoonful makes a perfect sweet tooth satisfier. a bit messy to remove from ice-cube trays, but stores well. didn't have cardamom, used cinnamon on one tray and nutmeg on the other, plus used wheat bread which gave it a nuttier flavor. excellent and easy - thanks

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mehitabels

Reviewed: Aug. 18, 2010

My husband could not stop raving about this one. It's very similar to how my mother used to make it, but I can't remember if she added cool whip. I took other reviewers' advice and added an 8 oz. container instead of 16 oz; one can of evaporated milk, one can of condensed milk and two slices of bread instead of four. I didn't have pistachio so after I was done blending the ingredients I stirred in some slivered almonds, which tasted great as well. Thanks for an easy and wonderful recipe that reminds me of childhood!

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