Rose Kulfi is an aromatic, chill bar made by flavouring milk, simmering it to malai consistency and freezing it. Rose Kulfi is a surprise delight dessert for family after weekend lunches and during summer holidays.
Rose Kulfi is a delicious rose flavoured kulfi.I had rose kulfi in mind last year itself but somehow I missed it so this time I am planning to write down the list of summer special recipes to try and post so that I don’t miss anything.
Mittu is fond of rose flavours like mother like daughter yes I love rose flavour a lot.So tried this rose kulfi should say even the mini couldn’t resist and keep asking me for more after having one.
This time I did not prepare rose syrup thought to make it instantly whenever I want so here is a easy way to use rose essence replacing rose syrup and the taste is almost the same to the one we prepare with sugar syrup.
Other kulfi recipes.
Delicious rose flavoured kulfi ready! I am waiting to have my lunch so that I have my rose kulfi as post lunch dessert.
And hope regular readers know about my craze for popsicle moulds so this is the right time to put them into good use.
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📖 Recipe Card
Rose Kulfi
Ingredients
- 1 and 1/2 cups milk
- 3 to 4 teaspoon sugar
- 10 nos badam
- 5 nos pista + 1 tablespoon chopped pista
- 1 no cardamom
- 1 teaspoon rose essence
- 2 drops pink food color
Instructions
- To a mixer jar add sugar ,badam,pista and cardamom. Grind it to a powder. Set aside.
- Add 1 teaspoon rose essence in a bowl, add pink food color to it. Mix well. Set aside.
- Boil milk then simmer for 5 mins.
- Now add badam sugar mixture to boiled milk.
- Heat it up and simmer for another 5 mins, stirring in between. When the milk is slightly thick and creamy, switch off.
- Add rose essence mix and keep aside to cool for 30 mins.
- Pour into your kulfi mould Keep it covered with aluminum foil and insert ice cream stick. Freeze for at least 6-8hrs. I freezed it overnight.
- 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 Rose Kulfi immediately.
Notes
- For extra richness you can add unsweetened khoya or condensed milk. Reduce sugar accordingly.
- 1.5 cups should be reduced to almost 1 cup or little less than that. Because when I measured to pour into moulds it was 1 cup.
How to make Rose Kulfi
- To a mixer jar add sugar,badam,pista and cardamom.Grind it to a powder.Set aside.Now take your rose essence.
- Add 1 teaspoon in a bowl,add pink food color to it.Mix well.Set aside.
- Boil milk then simmer for 5 mins.
- Now add badam sugar mixture to boiled milk.Heat it up and simmer for another 5 mins, stirring in between.When the milk is slightly thick and creamy, switch off.
- Add rose essence mix and keep aside to cool for 30mins.
- Pour into your kulfi mould.Keep it covered with aluminum foil and insert icecream stick.Freeze for atleast 6-8hrs.I freezed it overnight.
- 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!
Yummy rose kulfi ready! Now what are you looking here is a virtual treat now pick up and have them.
Expert Tips
- For extra richness you can add unsweetened khoya or condensed milk. Reduce sugar accordingly.
- 1.5 cups should be reduced to almost 1 cup or little less than that. Because when I measured to pour into moulds it was 1 cup.
Shireen
I tried it today…it was too good..i love rose flavour a lot btw..thank u for the recipe.
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It sounds so easy 😮 Thank you for sharing the recipe! The summer heat will come soon 🙂