Rose and pista kulfi
A creamy, rich and easy to make Indian milky popsicle recipe flavored with rose and adorned with pistachios - this one is a royal dessert for sure!
Ingredients
- 500 ml full fat milk
- 3 tbsp gulkand rose petal jam
- 3 tbsp rose syrup Roohafza also works
- 3 tbsp condensed milk
- 3 tbsp cornflour
- 4 tbsp pistachios chopped
- 1-2 tbsp dried edible rose petals optional
Instructions
- Make a cornflour slurry with 3 tablespoons of milk and set aside
- Set a pan with the remaining milk to boil. When it starts to boil, scrape the sides, stir it and let it boil again - continue until the milk reduces to half
- Add the condensed milk and mix. When it comes to a boil again, add the corn starch slurry. Once the milk thickens, remove from flame
- Stir in the rose syrup, gulkand and pistachios. Leave this to cool and come to room temperature
- Pour them in kulfi moulds and cover them with their lids or aluminum foil (to insert popsicle sticks). Freeze for 8 hours or overnight
- To de-mould, dip each mould in a glass of room temperature water. Roll them between your palms and run a butter knife around the edges to remove
- Garnish with edible rose petals and chopped pistachios and serve!
Notes
- Using the same process you could add any flavour to your kulfis. Add flavors of your choice in step 4
- I have not added any sugar/sweetener, since the gulkand, rose syrup and condensed impart enough sweetness for my taste. You may add any sweetener of your choice, if you wish
- ml - millilitre
- tsp - teaspoon
- tbsp - tablespoon