Rose petal and cardamom kulfi

Rose petal and cardamom kulfi

By
From
Reza’s Indian Spice
Serves
6

A traditional Indian ice cream that does not contain any eggs. Because of this, it is best to take your kulfifrom the freezer and put it into the fridge for about 10 minutes before serving, to soften slightly. For a kulfi, milk is thickened and cooked so most of the water content is driven off and it becomes very rich and thick. To eat this as a popsicle, as in the photo, stick a lolly stick in the kulfiwhile it is freezing but before it has fully hardened. Immerse the moulds or ramekins in hot water to turn out the kulfi, then roll them in a bowl of crushed pistachios. Cooling kulfi, a perfect lick on a stick!

Ingredients

Quantity Ingredient
600ml whole milk
300ml double cream
100ml rose syrup
1/2 teaspoon ground cardamom
2 unsprayed red roses, washed, finely chopped, petals
2 tablespoons finely chopped pistachios

Method

  1. Bring the milk and cream to the boil in a heavy-based saucepan. Reduce the heat and simmer, stirring continuously, until the mixture has reduced to one-third of its original volume. Allow to cool.
  2. Add the rose syrup, cardamom and rose petals to the reduced milk. Allow to cool before putting in the fridge for three hours.
  3. Churn the chilled milk mixture in an ice cream machine until it begins to set. Scoop into either dariole moulds or ramekin dishes. Freeze for three to four hours, or until well set. Soften the kulfi(see recipe introduction) and sprinkle over the pistachios to serve.
Tags:
Indian
spice
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