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Rose Kulfi


I had this rose kulfi few months back in a restaurant  buffet menu and my kiddo loves it a lot so I tried it out last week.As I have already posted Mango kulfi and Kesar pista kulfi which involves cooking and cooling.But today's version of kulfi doesn't have cooking process and I made it in a scratch.The kulfi came out very creamy and delicious and this goes for the Mini serving theme for Blogging Marathon#31.Now lets get into the recipe........................



Ingredients


IngredientQuantity
Heavy Cream275ml
Condensed milk3/4cup
Whole milk/2% milk(chilled)11/2cup
Rose syrup(Rooh Afza)1/3cup
Cardamom powder/ellakai podi1/2tsp(optional)
Rose Essence1tsp




Method
  • In a bowl beat the cream to a creamy consistency with a electric beater or whisher.(no need of peak consistency)

  • To this add the condensed milk,milk,rose syrup,essence and cardamom powder.Give it a nice mix.

  • Fill it in a kulfi or popsicle mould,cover it with the lid.

  • Keep it in the frezeer for atleast 8 hours or overnight or till it becomes firm.

  • Remove it from the mould by running under the warm water to loosen the kulfi,serve it immediately.

Enjoy.........................................................


  • If you don't have popsicle mould  fill it in a condiment cup or paper cup and cover it with a foil after 2 hours of freezing insert the ice cream stick to it ad freeze it again.
  • The amount of sugar in the condensed milk is enough but if you want add some powdered sugar while mixing.
  • Here I used 2% milk and the low fat condensed milk.
  • Adding the cardamom powder is purely optional,I didn't use.
  • Coarsely powdered pistachios can be add while mixing for extra taste and texture. 


Check out the fellow bloggers participate in Blogging Marathon #31.

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