Kulfi is a classic Indian dessert - an ice cream that is rich and decadent. Kulfi can be made in a variety of different flavours (mango, pistachio and rose being the most popular) and the good news is, it's easy to make and does not require a lot of complicated steps.
- 450 ml water
- 1 bunch rose petals
- 395 g can condensed milk
- 1½ tbsp sugar
- 675 ml whole milk
- ½ tsp ground cardamom
- handful finely chopped pistachios
- 225 ml whole cream
- 2 pinches of saffron
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: 3 hours
1. In a medium saucepan, heat water and rose petals over low heat for about 5 minutes, or until colour absorbs into water.
2. Drain rose petals and discard. Return rose water to the pan. Add condensed milk. Stir to combine.
3. Add sugar, milk, cardamom and pistachios. Stir to combine.
4. Add cream and saffron to mixture. Stir occasionally. Simmer for 45 minutes, or until a thick and creamy consistency.
5. Allow mixture to cool before pouring into popsicle moulds. Freeze for 3–4 hours. Serve.