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Malai Kulfi will hit the spot on a warm summer day or if you're just in the mood for something sweet. This keto recipe for malai (cream) kulfi or Indian style ice cream, works great in a Popsicle stand or in a mini muffin tray. With just a few ingredients, you can enjoy the simple pleasures of summer without the guilt.
Anthony's Erythritol
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Whole Earth Stevia/Monk Fruit Packets
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Ingredients:
Heavy Whipping Cream - 2 cups, divided
Erythritol (or low carb sweetener of choice) - 1/2 cup or to taste
Cardamom Powder - 1/2 tsp
Saffron - pinch
Xanthan Gum - 1/4 tsp
Method:
1. In a microwave safe bowl or container, add 1 cup Heavy Whipping Cream, Erythritol, Cardamom Powder and Saffron. Mix well.
2. Microwave for 2.5 - 3 minutes, making sure the liquid does not overflow.
3. Remove and stir well. Microwave again for 1 minute.
4. While the mixture is still hot, whisk in Xanthan Gum and allow the mixture to cool completely (use ice bath for faster results).
5. Meanwhile, whip 1 cup of Heavy Whipping Cream until stiff peaks form.
6. Gently incorporate the whipped cream into the cooled mixture until smooth and even.
7. Pour mixture into Popsicle mould or silicon mini muffin tray.
8. Freeze for at least 8 hours.
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