| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
serving
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Ingredients
- 1 liter milk Full fat
- 250 gms cream Full – (i used Amul)
- 100 gms Milk Khoya Mawa solids / / – or 1cup
- 1/2 cup Sugar Powdered
- 4 – 5 tbsp Rose petal jam / Gulkand
- 1 tsp Rose Water / Gulab jal
- 1/2 tsp Cardamom powder
- 1/2 cup Cashew Almond and – roasted and chopped
- Rose petal Dry – hand full [optional]
Ingredients
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Instructions
- In a thick bottomed pan boil milk and simmer the gas and let it reduced to it’s half.
- Add cardamom powder and gulab jal and keep stirring the milk to avoid getting burnt.
- Now add full cream and mawa and keep stirring. Gradually you will see the milk getting thicker.
- Add powdered sugar and raosted nuts and mix well. Keep the flames low and keep stirring till the milk gets as thick as a rabri.
- Turn off the gas and now add 4-5 tbsp of Gulkand and some dry rose petals and mix nicely. Allow the mix to cool completely in room temperature.
- When the mix is cool pour it into Kulfi molds or ice cream tray or any glass or bowl you want to set in. Kulfi tastes best if it is set in earthen bowls.
- Freeze the containers for minimum 3-4 hours. After 4 hrs once the kulfi is set, take out the containers and remove the kulfi in a mixing bowl. Blend it again with an electric blender till smooth. This helps to break the ice crystals formed and gives you a creamy texture.
- Again pour in the blended mix into the molds and freeze it to set finally.
- Once the kulfi is set, you can enjoy it as popsicles or can de-mold it into any serving bowl.
- Garnish it with some rose petals. Gulkand and some silver balls.
- Serve Chilled!
Recipe Notes
If you liked this recipe, then don’t forget to drop your feedback in comments below. Thanks for stopping by!
Happy Summer 2016!
Love : Shaheen
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