So you can have dessert ready at a moment's notice.
Dessert, of course, is never neglected. One of her go-tos is a speedy kulfi recipe that she's never deviated from. It was first shared by an auntie, who used American supermarket basics—frozen Cool Whip, canned condensed milk—as stand-ins since the ingredients and methods needed for traditional kulfi weren't as readily available in the Texan suburb my parents landed in.
While people commonly refer to kulfi as "Indian ice cream," that's a misconception: There are a few textural differences that set it apart. Unlike ice cream, kulfi is typically no-churn, and is made from malai, a rich clotted cream that’s intensely concentrated and turns the texture closer to frozen custard: dense and slower to melt. A South Asian favorite, kulfi is often sold in a small earthen pot called a matka, or on a stick like a Popsicle.
Over the years, it’s become a beloved tradition in our home, ready to whip out for guests on a moment’s notice, sometimes scooped over warm homemadeor in falooda with all the fixings. No matter how it will be served, I love that there's always kulfi in my mom's freezer for me—and now I can make it at home, too, to eat right out of the Tupperware, let cool, then crumble by hand. In a large, freezer-safe container, use a whisk to mix1 16-oz. container Cool Whip, and the breadcrumbs.
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