Rose Kulfi is a delightful variation of the traditional kulfi infused with the aromatic flavor of rose. Here’s how you can make it:
Ingredients:
- 1 liter full-fat milk
- 1/2 cup sugar (adjust to taste)
- 1/4 cup condensed milk
- 1/4 cup milk powder
- 1/2 teaspoon rose water
- A few drops of rose essence (optional)
- A pinch of saffron threads (optional)
- Chopped pistachios and almonds, for garnish
Instructions:
- In a heavy-bottomed pan, pour the milk and bring it to a boil over medium heat, stirring occasionally.
- Once the milk comes to a boil, reduce the heat to low and let it simmer. Stir occasionally and let it reduce to about half its original volume. This process may take around 30-40 minutes. Keep scraping the sides and bottom of the pan to prevent burning.
- Once the milk has reduced, add sugar, condensed milk, milk powder, rose water, and rose essence (if using). Mix well until the sugar dissolves completely.
- Continue simmering the mixture for another 10-15 minutes, stirring occasionally, until it thickens further. The mixture should have a thick, custard-like consistency.
- Turn off the heat and let the mixture cool down to room temperature.
- If using saffron threads, soak them in a tablespoon of warm milk for a few minutes until they release their color and flavor. Add this saffron-infused milk to the kulfi mixture and mix well.
- Pour the cooled mixture into kulfi molds or small cups. If using cups, cover them tightly with aluminum foil or plastic wrap.
- Insert wooden sticks into the center of each kulfi or cup.
- Place the kulfi molds or cups in the freezer and let them freeze for at least 6-8 hours, or preferably overnight, until completely set.
- Once the kulfi is set, remove it from the molds by running them under warm water for a few seconds. If using cups, gently unmold them.
- Garnish the rose kulfi with chopped pistachios and almonds before serving.
Enjoy the refreshing and fragrant Rose Kulfi as a delicious dessert on hot summer days or as a treat for any occasion!
