Rose Kulfi Recipe

Rose Kulfi is a rich dessert made by simmering milk and flavouring it with rose essence. It is made by reducing milk slowly to a creamy thick consistency and then pouring into moulds and freezing it till set. It has a mild sweet taste along with a soft floral rose flavour. The light pink colour also makes it look very pretty and inviting to serve.

This rose kulfi is a perfect dessert for hot summer days and also after a heavy meal at home. It is very simple to prepare and it does not need many ingredients at home. I usually make this during weekends when we want something sweet after lunch and it works well. It gives a nice treat for family and everyone enjoys it happily. It is a good dessert to serve for guests during small get togethers or special occasions.

Jump to:

• About Rose Kulfi
• Rose Kulfi Ingredients
• How to make Rose Kulfi Step by Step
• Expert Tips
• Serving and Storage
• FAQS
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About Rose Kulfi

Rose Kulfi is a frozen dessert made using milk, nuts and rose flavouring. The milk is simmered slowly till it thickens, reduces and then flavours are added and it is frozen. It is a very simple recipe and it still gives rich taste even without adding cream. This kulfi is commonly made during summer season and it feels cooling.

The texture of this kulfi is creamy when compared to regular ice cream and it holds shape well. It has a smooth bite and sometimes small bits of nuts and it gives a nice crunch while eating. The rose flavour is mild and pleasant and not too strong so it tastes balanced. When served chilled it feels very refreshing and soothing to eat.

There are few variations you can try in this recipe and you can change based on your liking. You can add condensed milk or khoya to make it more rich and thick and it gives better texture. You can also adjust the rose essence quantity based on your liking and it works fine. Some people also use rose syrup instead of essence and it gives both colour and flavour.

I make this at home during summer season as its made without much effort. It does not take too much work and it still gives a good result. I like to garnish it with chopped pista while serving and it makes it look nice.

Rose Kulfi Ingredients

• Milk - Milk is the base ingredient for this kulfi and it give creamy texture to the dessert. 
• Sugar - Sugar is just added for sweetness and to balance the flavours in kulfi.
• Badam - Badam adds richness and a slight crunchy texture to the kulfi and it tastes good.
• Pista - Pista gives a nice colour and it also adds texture to the kulfi. I use some for grinding into the mixture and some for garnish on top.
• Cardamom - Cardamom adds a mild flavour and aroma and it enhances the overall taste. Use only little so it does not overpower the rose flavour.
• Rose essence - Rose essence is the main flavouring it gives that rose flavour.
• Food colour - I used food colour to give a light pink shade to the kulfi and it makes it look nice. You can skip this if you do not want and it will not change the taste.

How to make Rose Kulfi Step by Step

1.To a mixer jar add sugar, badam, pista and cardamom. Grind it to a powder. Set aside. Now take your rose essence.

2.Add 1 teaspoon in a bowl, add pink food color to it. Mix well. Set aside

3.Boil milk then simmer for 5 minutes.

4.Now add badam sugar mixture to boiled milk.Heat it up and simmer for another 5 minutes, stirring in between. When the milk is slightly thick and creamy, switch off.

5.Add rose essence mix and keep aside to cool for 30 minutes.

6.Pour into your kulfi mould.Keep it covered with aluminium foil and insert ice cream stick. Freeze for at least 6-8 hours. I froze it overnight.

7.Next day before serving showing the mould under running tap water for 2 seconds then carefully pull the kulfi out. Garnish with chopped pistachios and serve immediately.

Serve immediately!

Expert Tips

• Boiling - I boil milk first and then simmer it on low flame till it reduces and it becomes thick. This step is important to get creamy texture and good result.
• Grinding nuts - I grind badam and pista with little sugar to make a fine powder and it helps to mix smooth in milk without lumps.
• Adding flavour - I always add rose essence only after switching off the flame and it keeps the flavour fresh and does not lose aroma.
• Cooling before freezing - Let the mixture cool completely before pouring into moulds.
• Removing kulfi - To remove kulfi easily from mould I show the mould under running water for few seconds and then it slides out without breaking.

Serving and Storage

Serve this directly from the freezer for best taste and texture and it can be served as a dessert after meals or even as an evening treat during summer days. Just garnish with chopped pista or badam on top before serving. Store the kulfi in freezer and use within few days for best flavour. 

FAQS

1.Can I use rose syrup instead of essence?

Yes you can use rose syrup instead of essence. Just adjust the sugar level accordingly since syrup already have sweetness.

2.Can I skip food colour?

Yes you can skip food colour. It will not affect the taste, only the appearance will be different.

3.Can I add condensed milk?

Yes you can add condensed milk for extra richness. In that case reduce the sugar amount.

4.Why my kulfi is icy?

It may happen if milk is not reduced properly. Always simmer milk well to get thick consistency.

5.Can I make this in advance?

Yes you can prepare and freeze it in advance. It stays good for few days when stored properly in freezer.

If you have any more questions about this Rose Kulfi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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