Rose Kulfi

The wonderful world of cold desserts and the version of ice creams served in India “Kulfi”. The word Kulfi or Qulfi is an Indian word derived from the Persian word “Qufli” which means “covered cup”. The dessert was likely originated during the era of the Mughal Empire in the 16th century. The mixture of milk, sugar and nuts. Kulfi is a gifted recipe from the Middle eastern travelers and settlers to India and neighboring countries. Along with so many architectural gifts to India, like the Taj mahal, which even till date makes our country so proud and has millions of visitors travel India only to see Taj Mahal once in their lifetime and so many gorgeous forts, along with Red Fort where the PM addresses the nation every year are all an awesome example of Mughal architectural skill.

Coming back the Kulfi, Indian cuisine were not aware of using Orange blossom, Rose water, saffron or a wide variety of dry fruits in the cuisine. The Mughals while introducing their cuisines and blending them with Indian flavors resulted in wide variety of Biryanis, Kebabs, curries and sweet dishes including Gulab Jamun, Jalebi and Rabri to name a few and of course, Kulfi.

This sweet dish is rich in flavor and can be made in various flavors and is always served cold. It can be served with Basil seeds or sabza that are soaked for an hour, as falooda. It can be flavored while serving as well. I usually like mine to be served with Rose syrup, or the popular Rooh Afza.

This particular recipe has Milk boiled till it thickens and reduces. Added Khoya and cooked further after adding sugar, cardamom powder, saffron, crushed Rose petals, Rose flavoring, a little red food color and Milk powder to thicken the mixture making the Kulfi more dense and creamier. You can always change the flavors in a Kulfi keeping the base the same.

I also use Silver leaf for decoration, but that’s always optional, but something that makes you home kulfi different from the restaurant and trust me, even better.

Print Recipe

Rose Kulfi

Indian Ice cream Kulfi in Rose flavor

Votes: 0
Rating: 0
You:

Rate this recipe!

Cuisine

Indian, Middle Eastern, Mughlai, Pakistani

Prep Time

5 minutes

Cook Time

50 minutes

Passive Time

10 hours

Servings

people MetricUS Imperial

Ingredients

• 1 liter Whole Milk
• 2 cups Heavy cream
• 1/2 tsp cardamom powder
• 2 cups Khoya grated / mashed
• 1/2 tsp saffron strands
• 1/2 tsp Rose essence
• 1 tbsp Rooh afza Or any other Rose Sorbet
• 1/4 tsp Ice cream essence
• 1/8 cup Dry Rose petals
• 1/4 cup Dry Milk Powder
• 1-2 No. silver leaf Optional
• 2 tbsp Almonds + Pistachios crushed

Cuisine Indian, Middle Eastern, Mughlai, Pakistani Prep Time 5 minutes Cook Time 50 minutes Passive Time 10 hours Servings people MetricUS Imperial Ingredients 1 liter Whole Milk 2 cups Heavy cream 1/2 tsp cardamom powder 2 cups Khoya grated / mashed 1/2 tsp saffron strands 1/2 tsp Rose essence 1 tbsp Rooh afza Or any other Rose Sorbet 1/4 tsp Ice cream essence 1/8 cup Dry Rose petals 1/4 cup Dry Milk Powder 1-2 No. silver leaf Optional 2 tbsp Almonds + Pistachios crushed

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Take the milk in the heavy bottomed pan and start boiling. The flame should be low to medium and keep stirring. Once the milk starts boiling, add the heavy cream.

   
2. Keep stirring and let it boil for another 15-20 minutes, till the milk reduces to 75%. Add Cardamom powder.

   
3. Add the grated Khoya and mix well. Cook for another 5-7 minutes.

   
4. Add the rose petals.

   
5. Add saffron stands and mix well.

   
6. Add the Rooh afza/ Rose syrup.

   
7. Mix well and cook for another 5-7 minutes.

   
8. Add the Dry milk Powder. Mix it well, in fact whisk it so no lumps. Let it cook for 5-7 minutes on low heat.

   
9. Add the Ice cream essence and mix well. Cook for another 5 minutes and turn off the heat.

   
10. Let it cool down and put it in the kulfi mould.

    
11. Place it in the freezer for 10-12 hours.

    
12. Garnish with Rose syrup, crushed nuts and silver leaf.