Recipe Mania

Ingredients:

4 - Slices of white bread with the brown sides removed
1 - 12 Fl Oz Can of Evaporated Milk (You can use light or fat free versions as well)
1 - 14 Oz Can of Sweetened Condensed Milk (You can use light or fat free versions as well)
1 - 16 Oz tub of Cool Whip (You can use light or fat free versions as well)
1 Tsp of Powdered Cardamom Powder.

Method:

1. Crumble the bread slices into fine powder. Usually what I do is, warm them slightly - not toast them or anything, color should not be changed. Just warm them and then powder them in the food processor.

2. In a big mixing bowl, add the thawed cool whip, condensed milk, evaporated milk and the bread crumbs and mix well with a hand held mixer/blender until everything is mixed well and you can see bubbles start forming. If you are in doubt, mix for a few more minutes.

3. Add the cardamom powder and mix it again.

4. Pour into trays or kulfi moulds or jello moulds - cover well and freeze.

5. It should be frozen for atleast 8 hours before you can eat it. So, you can do it the day before it is needed and freeze it.

6. The recipe I have given here is for Elaichi (Cardamom) Kulfi. You can make other versions by just adding different flavors  to it.

I have tried adding, almond paste (the ready made one that you get in the baking section of grocery stores), mango puree and pista paste (that I made by soaking pista and then grinding into a smooth paste with a little milk). Feel free to experiment with other flavours and let me know how it turned out.

Recipe from Amy’s Cookbook 

**** Ingredients *****

1 box chocolate cake - prepare as directed
1/2 cup evaporated milk
1/2 cup condensed milk
4 eggs
2 tsp vanilla
1 bottle/jar Coronado Cajeta (try to find a squeeze bottle easier to handle than the jar - find this at any Mexican grocery store like Fiesta, and Albertson’s may carry it - not for sure.) 

*** Directions***** 

1. Preheat oven to 350 degrees, and grease and flour a bunt cake pan.
2. Mix the chocolate cake as directed and keep to the side.
3. In a blender mix the evaporated milk, condensed milk, eggs, and vanilla.
4. Squeeze or pour into the cake pan a thin layer of the cajeta. (If you use the squeeze bottle go around the pan twice with the cajeta)
5. Pour the milk mixture from the blender into the pan.
6. Pour the chocolate cake mixture next. Don’t worry if the milk mixture comes over on top of the cake. Just make sure that the cake is evenly distributed in the pan.
7. Bake in the oven for 40-50 minutes or until you poke the cake with a stick and it comes out clean.
8. Allow the cake to cool for 15minutes and flip onto a plate. You can also top the cake with chopped nuts 
9. To store the cake cover and place in the refrigerator.