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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


  • 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!) 


  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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