Cardamom Rose KulfiCardamom Rose KulfiCardamom Rose Kulfi
This Indian frozen dessert is an excellent alternative to traditional ice cream. Infused with freshly ground cardamom and rose water, this kulfi delivers a silky, dense texture that melts slowly on the tongue. Unlike churned ice cream, kulfi's traditional preparation yields a rich, creamy confection with an intensely concentrated flavour profile. This simplified version preserves all the authentic taste with less effort, creating a luxurious dessert perfect for warm summer evenings.
Prep Time
15m
Cook Time
15m
Servings
8 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Cardamom pods12 pods
- Evaporated milk354 ml (12-ounce can)
- Heavy cream295 g (1¼ cups)
- Sugar100 g (½ cup)
- Rose water2 tbsp
Optional Garnishes
- Fresh seasonal fruit for serving
- Dried rose petals for garnish
- Pistachios, chopped for garnish
This Indian frozen dessert is an excellent alternative to traditional ice cream. Infused with freshly ground cardamom and rose water, this kulfi delivers a silky, dense texture that melts slowly on the tongue. Unlike churned ice cream, kulfi's traditional preparation yields a rich, creamy confection with an intensely concentrated flavour profile. This simplified version preserves all the authentic taste with less effort, creating a luxurious dessert perfect for warm summer evenings.
InstructionsInstructionsInstructions
Begin by preparing the cardamom. Gently crush 12 cardamom pods using the flat side of a knife or the bottom of a heavy pan, just enough to split the pods and reveal the small black seeds inside. Carefully remove and discard the green outer husks, retaining only the seeds. Transfer these seeds to a spice grinder or mortar and pestle, and grind to a fine powder. The finer the grind, the more evenly the cardamom will distribute its flavour throughout the kulfi.
Pour 354ml (12 ounces) of evaporated milk and 295g (1¼ cups) of heavy cream into a medium-sized, heavy-bottomed saucepan. Add 100g (½ cup) of sugar, 2 tablespoons of rose water, and the freshly ground cardamom powder.
Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring frequently with a wooden spoon or silicone spatula. Take care to scrape the bottom of the pan regularly to prevent the mixture from catching and burning.
Once the mixture reaches a gentle boil and the sugar has completely dissolved, remove the saucepan from the heat. The mixture should have thickened slightly and taken on a subtle ivory hue.
Prepare an ice bath by filling a large bowl with ice cubes and cold water. Carefully place the saucepan in this ice bath, ensuring no water splashes into the kulfi mixture. Stir the mixture occasionally as it cools to prevent a skin from forming on the surface. Allow it to cool completely, which should take approximately 15-20 minutes.
Once cooled, strain the mixture through a fine-mesh sieve into a large measuring jug or bowl with a pouring spout. This will remove any remaining cardamom particles or undissolved ingredients, ensuring a perfectly smooth texture.
Select a suitable freezer-safe dish or container, ideally one that will allow the kulfi to freeze in a shape that facilitates neat slicing.
Pour the strained mixture into your prepared container. Tap the container gently against your work surface a few times to release any air bubbles.
Cover the container tightly with a lid or cling film to prevent ice crystals from forming. Place in the freezer and allow to set for at least 6 hours, preferably overnight, until firmly frozen.
To serve, cut into neat rectangles or diamonds using a sharp knife dipped in hot water.
Garnish each serving with a delicate sprinkle of chopped pistachios, dried rose petals, or both. For an extra touch, serve alongside fresh seasonal fruits such as mango, berries, or figs.
Store any remaining kulfi tightly covered in the freezer for up to two weeks, though the flavour is best when enjoyed within the first few days.
Prep Time
15m
Cook Time
15m
Servings
8 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Cardamom pods12 pods
- Evaporated milk354 ml (12-ounce can)
- Heavy cream295 g (1¼ cups)
- Sugar100 g (½ cup)
- Rose water2 tbsp
Optional Garnishes
- Fresh seasonal fruit for serving
- Dried rose petals for garnish
- Pistachios, chopped for garnish
InstructionsInstructionsInstructions
Begin by preparing the cardamom. Gently crush 12 cardamom pods using the flat side of a knife or the bottom of a heavy pan, just enough to split the pods and reveal the small black seeds inside. Carefully remove and discard the green outer husks, retaining only the seeds. Transfer these seeds to a spice grinder or mortar and pestle, and grind to a fine powder. The finer the grind, the more evenly the cardamom will distribute its flavour throughout the kulfi.
Pour 354ml (12 ounces) of evaporated milk and 295g (1¼ cups) of heavy cream into a medium-sized, heavy-bottomed saucepan. Add 100g (½ cup) of sugar, 2 tablespoons of rose water, and the freshly ground cardamom powder.
Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, stirring frequently with a wooden spoon or silicone spatula. Take care to scrape the bottom of the pan regularly to prevent the mixture from catching and burning.
Once the mixture reaches a gentle boil and the sugar has completely dissolved, remove the saucepan from the heat. The mixture should have thickened slightly and taken on a subtle ivory hue.
Prepare an ice bath by filling a large bowl with ice cubes and cold water. Carefully place the saucepan in this ice bath, ensuring no water splashes into the kulfi mixture. Stir the mixture occasionally as it cools to prevent a skin from forming on the surface. Allow it to cool completely, which should take approximately 15-20 minutes.
Once cooled, strain the mixture through a fine-mesh sieve into a large measuring jug or bowl with a pouring spout. This will remove any remaining cardamom particles or undissolved ingredients, ensuring a perfectly smooth texture.
Select a suitable freezer-safe dish or container, ideally one that will allow the kulfi to freeze in a shape that facilitates neat slicing.
Pour the strained mixture into your prepared container. Tap the container gently against your work surface a few times to release any air bubbles.
Cover the container tightly with a lid or cling film to prevent ice crystals from forming. Place in the freezer and allow to set for at least 6 hours, preferably overnight, until firmly frozen.
To serve, cut into neat rectangles or diamonds using a sharp knife dipped in hot water.
Garnish each serving with a delicate sprinkle of chopped pistachios, dried rose petals, or both. For an extra touch, serve alongside fresh seasonal fruits such as mango, berries, or figs.
Store any remaining kulfi tightly covered in the freezer for up to two weeks, though the flavour is best when enjoyed within the first few days.