Gulkand Kulfi
Summers in India are synonymous with Kulfi, a frozen dessert made with reduced or evaporated milk. There are numerous variation to Kulfi with some very popular ones being Kesar Pista Kulfi, Malai Kulfi, Mango Kulfi etc. In this post I am going to be discussing about a slightly unusual yet extremely refreshing and scrumptious Kulfi – Gulkand Kulfi.
Gulkand is a sweet preserve of fragrant rose petals which is commonly used in Indian and Persian cuisine. It is most known for it’s addition to Pan like Banarasi Pan, Sweet Pan etc. Gulkand has a refreshing aroma of roses and since it already has sugar, so it can act as a sweeting agent in many desserts. Kulfi made with this gulkand along with some rose water is known as Gulkand Kulfi and is absolutely refreshing on a hot summer day.
Gulkand has numerous health benefits and is even recommended in Ayurveda. Some of the important benefits include cooling or soothing effect on body, helps treat constipation and ulcers, treat acidity and heartburn, removal of toxins from body with it’s antioxidant property, improve sleep and relax body. Since summers are harsh in India, it makes sense to include cooling ingredients even in any of the cold drinks or desserts that we profusely consume during this period. So Gulkand Kulfi is an absolute winner when it comes to desserts.
Now talking about this recipe, there is an interesting and compelling reason how I came up this version of Kulfi. I had bought a jar of excellent quality Gulkand when we visited Kashmir few months ago, but had totally forgotten about it and was lying hidden in my kitchen cupboard somewhere. My wife insisted on making some innovative use of it and consume at the earliest, and voila – I thought of using this gulkand to make a delicious kulfi. Though our family is a big fan of the Kesar Pista kulfi commonly made each summer, but this version was a refreshing and pleasant surprise for all.
Gulkand Kulfi is a very simple recipe with just 5 to 6 ingredients, however the only difficult part is to have some patience in reducing the milk. Full cream milk is to be boiled and then cooked by continuously by stirring occasionally till it is reduced to half and thickens. I add some fresh cream as well for extra richness. Then, gulkand, rose water, a pinch of cardamom powder and some chopped pistachio nuts and food colour (optional) are added to the evaporated milk. The mixture is well cooled and then set in freezer in Kulfi moulds.
Few Tips for a perfect Kulfi:
Full Cream Milk: Milk is the main ingredient for any kulfi, and it is to be thickened by evaporating the milk. I do not like using any thickening agent like corn flour or bread in my kulfi, so full cream milk works best to naturally thicken on cooking for longer. Of course, the kulfi tastes best and rich too! Use a heavy bottom kadai or pan to cook the milk.
Gulkand & Rose Water: Use a good quality and fragrant gulkand for the best results. This recipe does not require any added sugar, as Gulkand has sufficient sugar and milk also gets a natural sweetness on thickening. Make sure to break down the rose petal pieces in the gulkand either before adding to evaporated milk or while cooking to ensure a lump-free kulfi.
Rose Water: Though gulkand has good amount of rose flavour, addition of rose water enhances the fragrance and taste. Rose water is to be added only after the milk has been completely reduced. Addition of a small pinch of cardamom powder also complements the flavour of rose.
How to avoid ice crystals in Kulfi: There are two important things to avoid ice crystals – one thicken the milk till it is reduced to half, and secondly cool the kulfi mix to room temperature before transferring to moulds and freezing it. If the milk is not thickened enough, it would yield a icy kulfi. But at the same time be careful not to thicken the milk too much (like rabri or basundhi), as in this case the kulfi will not be icy, but it will be too soft and not set properly. Close the mould lids tight, and you could also add a cling film touching the top layer as well before closing it.
Serving Suggestion:
Gulkand Kulfi can be served as a dessert after meals or just as a refreshment any time of the day especially during summers. Kulfi once made can be stored in the freezer for few weeks and stays fresh. You could sprinkle some finely chopped pistachio nuts and also some dried rose petals as garnish before serving.
Gulkand Kulfi
Ingredients
- 1½ litre Full Cream Milk
- ¼ cup Fresh Cream
- 4 tbsp Gulkand
- 2 tsp Rose Water
- ¼ tsp Cardamom Powder
- 10-12 Pistachio Nuts
- Pink Food Colour optional
Instructions
- Take milk in a heavy bottom pan or kadai and bring it to boil.
- Now reduce the flame to medium and add the fresh cream and mix well.
- Continue cooking on medium flame for roughly another 30 minutes or till the milk reduces to half in volume. Keep stirring and scraping the milk solids from the pan.
- Now add the Gulkand and mix well. If the rose petals in gulkand are large in size, break it down well, else the kulfi mixture would be lumpy and not set well. Cook further for 3 to 4 minutes on medium flame.
- Add the rose water and mix well.
- Now turn off the flame and add cardamom powder and finely chopped pistachio nuts.
- Finally add the food colour (pink) and mix well.
- Now cool or rest this mixture at least for an hour to bring it to room temperature.
- Now transfer the kulfi mixture to kulfi moulds and freeze overnight or at least 8 hours till they are completely set.
- For serving, insert an ice-cream stick and either rub the kulfi mould between the palms for 3 to 4 times to release the kulfi from mould. You can also keep the kulfi mould under water for 30 seconds to release the kulfi. Garnish with chopped pistachio nuts and dried rose petal (optional).
Notes
- Use full fat or full-cream milk for this recipe. Cook the milk in a heavy bottom pan on medium flame (after bringing to boil), while continuously stirring and scraping the milk solids, to ensure that it does burn.
- Addition of fresh cream makes the kulfi rich and tastier.
- Reduce the milk till it is 50% and thickened. If you freeze milk which is not thickened enough, it would yield an icy kulfi.
- Do not reduce further till the stage where milk solids start forming, as kulfi would then become too soft and not set properly.
- This recipe does not require sugar as gulkand is already sweet, you could increase or decrease the gulkand quantity depending on the sweetness level you like.
- If the gulkand is not fine, break and mix well to ensure the final kulfi mix is not lumpy. If the mixture is too lumpy, it would not set properly.
- If you are using rose essence instead of rose water, just add a few drops instead of 2 teaspoon that is mentioned in recipe. Note that rose essence is strong and concentrated.
- Do not cook the milk after adding the rose water.
- Food colour is optional.
- Freeze thoroughly and do not open the moulds in between.
