Approximate values estimated by AI
Rose and Pistachio Kulfi
80% authentic · Indian
A fragrant variation of kulfi infused with rose water and studded with pistachios, offering a delicate floral aroma and nutty crunch.
Ingredients
- Whole milk1 liter
- Granulated sugar120 g
- Rose water2 tablespoons
- Pistachios, shelled and roughly chopped60 g
- Green cardamom powder1/4 teaspoon
- Dried rose petals (for garnish)1 tablespoon
Steps
- 1
In a heavy-bottomed pan, simmer the milk over medium-low heat, stirring frequently, for about 1 hour until it reduces by about one-third. Ensure it doesn't scorch.
- 2
Stir in the sugar and cook for another 5-10 minutes until dissolved and the milk is slightly thickened. Remove from heat.
- 3
Stir in the rose water, cardamom powder, and most of the chopped pistachios (reserve some for garnish). Let the mixture cool completely.
- 4
Pour the cooled mixture into kulfi molds or small serving glasses. Cover and freeze for at least 6-8 hours, or until solid.
- 5
Unmold the kulfi or serve in their containers. Garnish with the reserved chopped pistachios and dried rose petals.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
