Fragrant Rose Kulfi With Pistachios and Cardamom

Prep Time: 15 minutes
Cook Time: 30 minutes
Freeze Time: 6-8 hours
Total Time: 6-8 hours 45 minutes

Rose kulfi is the floral version of the frozen Indian ice, with pistachio and cardamom behind it. I add rosewater lightly so it reads as perfume, not soap, against the cream.

The recipe is simple to follow and requires no ice cream maker, making it accessible for home cooks. Enjoy this creamy dessert during hot summer days or as a special ending to your meal.

Delicious Rose Kulfi Recipe

This rose kulfi is a sweet, creamy dessert made with milk, sugar, and rose essence. The kulfi mixture is blended with crushed pistachios and cardamom, then frozen until firm, resulting in a luxurious, refreshing treat that serves 6 people.

Ingredients

2 cups full-fat milk
1 cup heavy cream
3/4 cup sugar
1/2 teaspoon rose essence or rose water
1/4 teaspoon ground cardamom
1/2 cup pistachios chopped (reserve some for garnish)
A pinch of saffron strands (optional)
1/4 cup sweetened condensed milk (optional for extra creaminess)

Instructions

Heat the Milk: In a heavy-bottomed saucepan, bring the milk to a boil over medium heat. Then reduce the heat and simmer for about 15-20 minutes, stirring frequently until it reduces slightly.
Mix in Cream and Sugar: Add the heavy cream and sugar to the reduced milk. Stir well and simmer for another 10 minutes, allowing the mixture to thicken slightly.
Flavor the Mixture: Remove from heat and let the mixture cool for a few minutes. Stir in the rose essence, ground cardamom, and saffron if using.

Add Pistachios: Fold in the chopped pistachios until evenly distributed throughout the mixture.
Freeze the Kulfi: Pour the mixture into kulfi molds or any container. Cover with a lid or plastic wrap and freeze for at least 6-8 hours, or until set.
Serve: To serve, dip the molds or container briefly in warm water to loosen the kulfi. Slide the kulfi out, garnish with additional chopped pistachios, and enjoy!