Ingredients

  • 16 green cardamom pods
  • 2 tbsp (30 ml) castor sugar
  • 7 Tbsp (105ml) milk
  • ½ of a 380 g can NESTLÉ IDEAL EVAPORATED MILK
  • 220 g castor sugar
  • 1 x can guavas (410 g)
  • 1 Tbsp (15ml) rose water
  • ½ can IDEAL milk
  • 1 can (290 g) NESTLÉ Dessert & Cooking Cream
  • Rose petals

Method

  • Pound 16 green cardamom pods with 2 tbsp (30 ml) castor sugar and discard husks.
  • Heat 7 Tbsp (105ml) milk and ½ of a 380 g can NESTLÉ IDEAL EVAPORATED MILK until just coming to the boil.
  • Add cardamom sugar and another 220 g castor sugar.
  • Stir until sugar is dissolved. Allow to cool.
  • Place 1 x can guavas (410 g), deseeded and chopped, 1 Tbsp (15ml) rose water, remaining ½ can NESTLÉ IDEAL EVAPORATED MILK, 1 can (290 g) NESTLÉ Dessert & Cooking Cream, the milk and sugar mixture and a few drops pink food colouring in blender and process until mixture is smooth.
  • Pour into a freezer-proof dish and freeze for 2 - 3 hours or until slushy.
  • Turn into a bowl and beat until smooth.
  • Pour into paper drinking cups and return to the freezer. Allow to freeze.
  • To serve: peel the paper cups off the khulfis and serve sprinkled with rose petals.

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