indian dessert

Made with milk and flavored with rose water and rose syrup, this Rose Kulfi makes a wonderful summer treat!

Rose Kulfi

milk

heavy cream (2 oz)

milk powder (16 grams)

sugar (38 grams, add more for sweeter kulfi)

cardamom powder

pistachios (unsalted & raw, optional)

rose water

rose syrup (15 ml, can add more to taste)

To a heavy bottom pan on medium heat, add whole milk. Let it heat up for 4 to 5 minutes and then add heavy cream to it.

Stir and let the milk come to a boil. Once it comes to a boil around 15 minutes time, lower the heat to low-medium. Stir every 5 minutes or so and let the milk simmer on low-medium heat for 30 minutes. Remember to use a heavy bottom pan and stir often else milk will stick to the bottom of the pan and burn.

After 30 minutes, the milk would have reduced a lot. It&#039;s color will also change, from white to a little cream in color. Now add milk powder and stir.

Also add sugar and and stir until all sugar is dissolved. Cook 5 minutes stirring often. Add cardamom powder and mix. Use fresh cardamom powder for best results.

Then add in ground pistachios (I took some raw pistachios and ran them in a spice/nut grinder to get this powder) and stir. This is optional, if you don&#039;t want nuts in kulfi, simply skip this.

Add in the rose water. Stir and cook 5-10 more minutes

Finally, add in the rose syrup. Stir, cook 1 minute and remove pan from heat. You can also add some pink food color at this point if you want, I did not add any. The total time taken from the time milk started boiling was 45 minutes and the total time from where I added the milk to the pan to the last step was around 1 hour. We started with 1 liter milk + 1/4 cup cream (60 ml). At the end, the milk was reduced to around 400 ml.

Let the kulfi mixture cool down and then transfer to kulfi molds or any container you want to freeze the kulfi in. I have used 3 oz paper cups here. It&#039;s easier to freeze in these, since to de-mold, you just have to peel the paper.

Cover each cup with a small piece of aluminum foil. Stick a wooden stick in the center and freeze overnight. Before freezing, if you want you can add some dried rose petals on top of the kulfi and then freeze.

To de-mold, I simply peeled the paper since I used paper cups but if using a kulfi mold, place it under warm water for few minutes and then gently pull using the wooden stick, it will come out. Enjoy Rose Kulfi immediately!

Making this creamy Malai Kulfi at home is super simple and you will be surprised at how creamy, delicious and easy it is to make. A handful of ingredients are put together in a blender, requiring only 10 mins of active prep time and a few hours to set in the refrigerator.

Malai Kulfi Recipe (Indian Dessert)

condensed milk

evaporated milk ((12 oz/355 ml

heavy cream

white bread

cardamom ((or seeds of 8 pods crushed))

unsalted pistachios

Chill all the ingredients (except nuts) in the refrigerator. Line a 8 or 9 inch square pan with cling wrap.

Add all the ingredients except pistachios to a blender jar and blend on a low speed until smooth.

Transfer to the pan and sprinkle chopped pistachios (few rose petals &amp; sliced almonds if you have). Cover completely with a lid or cling wrap and freeze overnight.

Unmold the kulfi block from the tray by holding the cling wrap. Place it over a clean cutting board and pull out the cling wrap gently.

Cut to 16 squares and serve Malai Kulfi immediately. Store the leftovers back as early as posible in the same tray/dish. Cover and freeze back.

How to make Malai Kulfi

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Rose Kulfi

Malai Kulfi Recipe (Indian Dessert)

Top 2 indian dessert recipes from across the web

The most viewed indian dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rose Kulfi

Malai Kulfi Recipe (Indian Dessert)

The most viewed indian dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine