Rose Kulfi

You might have already guessed that I am crazy for Kulfi. Once I learnt the process of making a perfect Kulfi I started experimenting with different flavors. For some more Kulfi recipes you can read Kesar Pista Kulfi, Dry Fruit Kulfi, Faluda Kulfi. 

You can make Kulfi with khoya or mawa or cream. For thickening you can use rice flour or corn starch. It is best to use an ice cream maker for making Kulfi. The machine with its churning process prevents the formation of ice and makes the kulfi creamy. However I will tell you how to make a creamy kulfi without an ice cream maker. It will take some time and the best process is to make the kulfi, when you have ample of time, preferably a day earlier. And the end result will be mind blowing..exactly like the Kulfi you purchase from the shop. But there will be a lot of differences, such as, the quality will be better, you will know what is there in the kulfi , and there will be more than enough for everyone!!:):)

Rose Kulfi
With a standard scoop I had 10-12 scoops

Ingredients:

• 1 liter whole full-fat milk
• 1 cup khoya / mawa (Khoya/ mawa gives the kulfi a rich creamy texture. If you are unable to make or buy khoya/mawa, just use 2 cups/500ml.  heavy cream with 35% butter content for 1 liter of milk. In this case simmer the milk a little more.)
• sugar - as per taste
• 1 green cardamom
• 1/2 cup rose syrup
• 2 and 1/2 tsp corn starch
• 1 tsp rice flour
• 6 toasted almonds - chopped
• 8 toasted pistachios - chopped

Method:

• Take a saucepan and pour the milk in it. Let it come to the boiling point and then put it on a low flame and simmer for 15minutes.
• Now add the sugar as per your taste. I always end up using a little more that 1/4 cup sugar. Also add the green cardamom. The quantity of cardamom is so low because I don't want the cardamom flavor overpower the flavor of the rose syrup.
• As the sugar dissolves add the khoya / mawa, chopped almond and pistachios and stir to mix it well. Simmer for 3-4 minutes.
• Take a little water in a cup and mix the corn starch and rice flour and pur it into the milk. Stir slowly and continuously so that the milk does not burn and stick to the bottom of the pan. The milk will start to thicken quickly. When the milk will fall into the pan like a string of ribbon, add rose syrup and stir to mix properly.
• Now put off the flame and transfer it to a clean bowl and let it come to room temperature.
• When the the mixture has cooled down put the bowl into the fridge. After 1 hour, when the mixture has started to settle, with a fork mash the mixture. Repeat this process for 3 times at least, and then let it freeze overnight. In the end you will have a creamy and tasty Rose flavored Kulfi / Rose Kulfi. Here we are trying to imitate the churning process of the ice-cream maker. If you do not do this process you will have bit of ice in the kulfi.
• Or if you have an ice cream maker, use that according to the manual guide.\
• Enjoy!!!