Indian Desserts

The changes I made to these recipes are in brackets and were made mainly based on the reviews I read.

Kulfi

Cardamom flavored frozen dessert made with condensed and evaporated milk, white bread and whipped topping.

1 ¼ cups evaporated milk

1 ¼ cups sweetened condensed milk (1 tin)

1 tub container frozen whipped topping, thawed (I used half of this)

4 slices white bread, torn into pieces (I used 2 and cut off the crust)

½ tsp ground cardamom (I used ¼ tsp cardamom and ¼ tsp cinnamon)

Combine the above ingredients in a blender and blend until smooth.

Pour mixture into a 9x13 in baking dish or two plastic ice cube trays, sprinkle with finely crushed pistachio nuts and freeze for 8 hours or overnight.

Kheer

This is a very flavorful Indian rice pudding made with coconut milk, raisins and nuts.  Traditional Kheer is much soupier than western rice pudding and served cold but is also nice served warm.

2 cups coconut milk (I used a good quality one but light-low fat)

2 cups milk (2 % or whole)

3 Tbsp white sugar (I used ½ white sugar and ½ sucanut (evaporated cane sugar juice))

½ cup Basmati rice

¼ raisins

½ tsp ground cardamom (I used ¼ tsp cardamom and ¼ tsp cinnamon)

½ tsp rose water, optional (I used 3 drops)

¼ cup sliced almonds (I toasted them)

¼ cup chopped pistachio nuts (I toasted them)

Bring the coconut milk, milk and sugar to a boil in a large saucepan.  Add basmati rice and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.

Stir in the raisins, cardamom and rose water, and cook for a few more minutes.  Ladle into serving bowls, and garnish with almonds and pistachios.