Gulkand Kulfi
Gulkand Kulfi is an Indian frozen dessert made using evaporated milk and flavoured with sweet preserve of roses known as Gulkand and Rose water
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.