Kulfi is a frozen creamy dessert with milk and nuts as base.There are different types of Kulfi Recipes, I have already posted basic kulfi /malai kulfi and mango kulfi  recipes so this is another take to the basic kulfi recipe.

According to Wikipedia : Kulfi was traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein, and lactose density.

I am really not sure why it is called ‘Kulfi icecream’ , it should be just ‘Kulfi Ice‘ yes there is difference between icecream and ice. Icecream is very soft and creamy that will melt in your mouth whereas ice / popsicle has the frozen crystals while biting into.

• You can grind the nuts coarsely, I made it fine just for mittus sake else she will start picking up the nuts to discard them.
• I recommend using full fat cream milk , don’t use low fat milk.
• Dont have a popsicle mould?! dont worry use disposable plastic cups or even thick paper cups cling wrap aluminium foil and us icecream sticks and freeze it.It demoulds easily or you can even cut the cups,tear it to get the popsicles out.
• If you are serving only 2-3 popsicles and want the rest to be stored then again close it with aluminum foil and freeze it.
• For easy demoulding – show the popsicle moulds in running tap water, then pull the stick out slowly to get the ice pops clean.