1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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On medium low heat, in a shallow non-stick dutch pan or wok, add in 4 cups of milk and simmer. Stir occasionally to prevent milk from sticking to the pan.
Continue to simmer milk until reduced to half the quantity and color starts to caramelize.
Once milk reduces to 1 1/2 cups, remove from the heat and let it cool.
Coarse grind cardamom, almond, and pistachio and keep it aside.
The milk should start to thicken up appearing like heavy cream or mawa. In a blender, combine milk, banana, and nuts. Mix to make a smoothie.
Pour the kulfi mixture evenly into 8 molds or small muffin pan can also be used.
Cover the molds and freeze for 4-6 hours.
Demold and serve!
2% milk can be replaced with any milk of your choice, nutrition facts will vary.
8 servings
62g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content