Funfetti Malai Kulfi in Edible Sprinkle Bowls | A modern and colorful take on traditional malai kulfi. Served in fun edible sprinkle bowls, could there be a more festive Holi dessert?
Kulfi is often described as the Indian version of ice cream. However, it is denser and creamier. The main difference between ice cream and kulfi is the texture, which also brings difference in taste. Kulfi tends to have a slightly grainy texture.
This frozen indian dessert is so creamy and delicious and melts in your mouth into yummy, sweet goodness. Kulfi is a must try dessert, especially around the colorful festival of Holi. This version is a lot easier to make than the traditional ones but gives you the full flavor. I wanted to make it relatable and fun for Little Mirchi (you know she loves her rainbows and sprinkles) so I layered it with sprinkles to give it a funfetti appearance.
To add to the fun you can serve these in edible sprinkle bowls, a fun activity for the whole family! For the sprinkle bowls you’ll need:
1 tablespoon sprinkles
In a microwave safe bowl add the candy melts and oil and microwave in 30 second intervals until melted; it took me about 90 seconds. While chocolate cools down blow up your balloons small enough to where you can dip them in the melted chocolate.
Dip your balloons in the melted chocolate, sprinkle your sprinkles and let cool on a baking tray lined with wax paper. Repeat. Refrigerate them for 20 minutes.
To remove the balloons from the bowls, pop them from the top and let them slowly deflate. You can then gently peel them off. Keep them chilled until you’re ready to serve!
- 1 can (14 oz) condensed milk
- 1 cup heavy whipping cream; chilled
- 1 teaspoon rose water
- 1 tablespoon almonds; powdered
- 3-4 saffron strands
- 1 tablespoon milk; warm
- ⅛ teaspoon cardamom powder
- 2 tablespoon sprinkles
- Chill bowl and beaters of mixer in refrigerator for at least 30 minutes.
- Soak saffron in warm milk and set aside. With a blender or food processor, grind your almonds until they are powdery.
- In chilled bowl add heavy whipping cream and beat with mixer until stiff peaks are formed.
- Next add in the condensed milk, cardamom powder, saffron milk, powdered almonds and rose water. Fold in gently with spatula until they are combined well. Do not to over mix.
- In a freezer safe container, add one third of the mixture and top with sprinkles. Repeat until the last layer is sprinkles.Transfer into a freezer safe container, cover and freeze for at least 4-6 hours
- Once the kulfi is set, scoop it and serve. Add toppings of your choice.
The powdered almonds give the kulfi the textured taste that kulfi is synonymous with; if you have a nut allergy feel free to omit them.
Just before serving, place the ice cream in room temperature for 5 minutes. This makes it easier to scoop the kulfi
Looking for more Holi inspired recipes? Check out these Thandai, Papdi Chaat and Lassi recipes. Don’t forget to enter our Holi giveaway!