Kulfi is a traditional Indian ice-cream, made with milk, cream and lots of nuts. My grandma used to make gorgeous homemade pistachio kulfi, full of flavour and just the right amount of sweetness for me in bulk. Every time I came over, she used to place it in a bowl, and get ready to watch me gulp it down, knowing it would make my week. She spoiled me with her amazing cooking.
I was craving it the other day and decided to call her up and ask how she made it. Here is a short, rose flavoured version that is easier to make. Don’t forget to tag me or send me your recreations if you make this. I would love to share!
Serves 4 | 30 minutes |
- 1 cup whole milk
- 1 cup milk powder
- 1/2 cup condensed milk
- 1 tsp cardamom powder (Elaichi)
- 1 tsp of brown sugar (add more if you wish) .
- 1/4 cup of edible rose petals (rose tea leaves)
- 1 tsp of rose essence
- Mix the milk, milk powder and condensed milk in a bowl
- Transfer this mixture to a pot, and set to boil (continually stirring with a whisk)
- Once the mixture has reached a boil, add the cardamom powder and rose essence
- Stir the mixture for for another 2-3 mins until it is fully incorporated
- Switch the gas off, and add the edible rose petals to the mixture
- Keep the pot aside to cool down before placing it into the moulds
- Place the moulds in the freezer, and freeze overnight for the best texture
- Garnish with petals, or crushed pistachios
All recipes and images are copyright and the intellectual property of ‘The Veggie Wifey’, and cannot be altered or redistributed for commercial or other purposes.
One Comment Add yours