I adapted this recipe from Food Network show Aarti's Party hosted by Aarti Sequeira. First time I saw this recipe wasn't sure how would earl grey add flavor to our very own traditional kulfi. I was also skeptical about how well it would be recieved. But once you try it you know that Earl Grey is awesome and unbelievable.
Earl Grey not only adds flavor to the traditional kulfi it also adds this nice ligh color and aroma. However one thing that I missed was the falooda (red sewaiyan sweetened with rose syrup). I found the person who made the falooda at home and also inspired me to make it next time (the ever experimenting foodie Senda)
- 1 (12-ounce) can evaporated milk
- 4 Earl Grey tea bags
- 1/2 teaspoon ground cardamom
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy cream
- Handful finely chopped pistachios, plus extra for garnish
- In a small saucepan over medium heat, bring evaporated milk to a simmer until small bubbles form around the circumference of the pot. Meanwhile, snip the tops of the tea bags and add to the milk. Whisk in cardamom. Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.
- Strain the evaporated milk into a large bowl. Whisk in the condensed milk, heavy cream and pistachios. Either 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.
- When you're ready to serve, run the ice pop mold under hot water to loosen it. Ot hold the moulds in a bowl of hot water for a 1 or 2 seconds only. 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, or sweeted rose syrup and serve.
My in laws and hubby loved it and cleaned up 8 popsickles in 2 days flat. Though I don't have much of sweet tooth yet I it enjoyed it quite a bit.