Traditionally, this eggless popsicle or creamsicle need hours of simmering whole milk turning it into a thick cream. It is sometimes sweetened with sugar and sometimes with jaggery. This slow cooking brings out a rich sweet flavor. But these days, we don’t have that much time. We look for shortcut methods without cutting down on the flavor. There are various different ways to do that and this version that I am sharing is equally fuss free and quick. I flavored it with loads of pistachio that also gave a hint of green shade to the creamsicle. The combination of condensed milk with whole milk and heavy cream quickened the entire process. At the end, I added some rice flour and that made the texture very creamy. No churning required, just a quick simmering, whisking and it gets ready to be poured in the kulfi molds or mini earthen pots called matka. You can always use any other popsicle molds or even paper cups. Once you get comfortable with your own kulfi recipe, you can add whatever flavor you like. Assorted nuts, warm spices or fruits!
