Indian Desserts
Indian sweets made at home — Oreo Kulfi, Cardamom Saffron Kulfi, Gulab Jamun, and Gajar ka Halwa — for holidays, company, or a weeknight treat.
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Ingredients
- 10-12 cookies Oreos
- 2 cups Full-fat milk
- 1 cup Sweetened condensed milk
- 1 cup Heavy cream
- 1/2 teaspoon Cardamom powder (optional)
Instructions
- 1Crush the Oreos into small pieces, keeping some larger chunks for texture.
- 2In a saucepan, bring the milk to a boil, then reduce the heat and simmer until it reduces slightly.
- 3Add the sweetened condensed milk and stir well.
- 4Add the crushed Oreos and cardamom powder to the milk mixture and cook for a few minutes.
- 5Remove from heat and let it cool completely.
- 6Whip the heavy cream until stiff peaks form.
- 7Fold the whipped cream into the cooled milk mixture gently.
- 8Pour the mixture into molds or a container and freeze for at least 6 hours or until firm.
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Open in Pepper →Sweets Worth Standing At The Stove For
Most of these desserts start with milk and time. You stir, you wait, and what you get is thick, rich, and a little sweeter than you expected — the kind of thing people ask you to make again.
Cooks on Pepper reach for this collection when there's a holiday coming, when family is stopping by after dinner, or when they want something in the freezer that's ready whenever someone wants a bite.
Every recipe here is one of four: Oreo Kulfi blended with full-fat milk and condensed milk, Cardamom Saffron Kulfi made with heavy cream, Gulab Jamun fried from milk powder dough, and Gajar ka Halwa cooked down with carrots and ghee.
Quick Tips
- 1
Freeze kulfi overnight
Pour into molds or small cups and freeze at least 6 to 8 hours so it sets firm enough to slice instead of scoop.
- 2
Fry gulab jamun low
Keep the oil around 300°F and turn the balls gently so they brown evenly over 6 to 8 minutes without staying raw inside.
- 3
Grate carrots fine
Use the small holes on a box grater for halwa so the carrots soften and cook down in about 20 to 25 minutes.
- 4
Crush the cardamom fresh
Split 4 to 5 pods and grind the seeds right before adding — pre-ground loses most of its smell in the jar.
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