By: Payal
Gulab kulfi is a rich, creamy and refreshing frozen dessert that blends the goodness of milk with the gentle fragrance of roses-making it ideal for beating the summer heat.
1 litre milk
1 cup sugar
1/4 cup mixed dry fruits
12–15 cashews (soaked)
2 tbsp rose syrup
1 tbsp rose water
A handful of rose petals
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Begin by pouring the milk into a heavy-bottomed pan. Heat it over a medium flame and let it simmer slowly, stirring now and then to stop it from sticking.
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Let the milk reduce to nearly half its original amount. This process adds richness and gives the kulfi its classic creamy texture.
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Blend the soaked cashews into a smooth paste and add it to the reduced milk. Stir well and cook for a few more minutes until the mixture thickens slightly.
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Add sugar to the mixture and stir until fully dissolved. Then add rose syrup and rose water, giving the kulfi its signature floral taste and aroma.
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Add the mixed dry fruits along with fresh rose petals. Mix evenly so every bite carries a balance of crunch and gentle fragrance.
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Pour the mixture into kulfi moulds or small cups. Freeze for 6–8 hours or until fully set. Once ready, demould and enjoy your chilled, fragrant gulab kulfi.
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