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Cardamom & Rose Water Kulfi

Posted by Sana Javeri Kadri on

Cardamom & Rose Water Kulfi

Recipe by Meera Sodha, author of Fresh India

Elaichi (cardamom) kulfi is a nutty, caramelized, rich and aromatic frozen dessert in a way that makes the cardi really shine. 

That being said Kulfi is a labor of love, and Meera's recipe is especially genius because it takes the labor out of the love! The whole process took maybe 10 minutes of active cooking time, and I had a week's stash of gorgeous dessert to show for it. 

Serves: 6 to 8

Ingredients: 

  • 12 cardamom pods
  • 1 and 1/4 cups evaporated milk 
  • 1 and 1/4 cups heavy cream 
  • 1/3 cup sugar  
  • 5 tbsp rose water*
  • pinch of salt
  • rose petals for garnish

(all rose waters aren't created equal, so add your rosewater tablespoon by tablespoon until it taste right to you!) 

Method: 

  1. Pour the evaporated milk, cream, sugar and rose water into a saucepan and add the ground cardamom seeds. Bring the mixture to a gentle boil, stirring fairly frequency to ensure it doesn't stick to the bottom of the pan. 
  2. When it starts to boil take it off the heat and transfer to a bowl to cool down, then put in the fridge. When the mixture is cold, pour into kulfi molds (or a freezable container) and decorate the top with rose petals. Cover, then freeze until solid (3-4 hours). 
  3. To remove the kulfi from their molds, dip them into hot water for a second, turn them upside down over a plate, and give them a sharp tap on the top.
  4. Serve with some fresh fruit or just by itself! 

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