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Gulaab kulfi is prepared by sweetened condensed milk and flavored with Rose syrup, Rosewater, and dry petals of the rose. This kulfi is a sweet delight. You can have it anytime; after the meal, before the meal, or even when you are not going to have any meal. Compared to ice cream, kulfis are much creamier and much fused with flavors. Traditionally, Kulfi was made only with Malai, hence named as ‘Malai Kulfi’. But, now People are experimenting with flavors. And this Gulaab Kulfi is a wonderful example of my experiments in the kitchen. Well, newer variations are Mint-Chocolates Kulfi, Blueberries Kulfi, Hazelnut Kulfis, Peanut Kulfis, Orange Kulfis, Oreo Kulfis, and there are never-ending examples. I will try my hand on some and try to post the recipes too if I will be happy with my result.

“Without Kulfis, there would be darkness and chaos”

A beautiful history

Here is the history of how kulfi first introduced to our country. This beautiful, tempting ice dessert likely to be originated during Mughal Period. The famous Mughal emperor Akbar liked to eat this dessert everyday after his meal. During his period, kulfis were flavored with ‘kesar’, ‘pistachios’, ‘cardamom’. In those times, it was freezed using salt-ice mixture in a Matki.

Tips by Me:

  • If you are using sweetened condensed milk, you can avoid sugar in the mixture.
  • Reduce the Milk to low-medium heat to avoid sticking at the bottom. Also, keep stirring it in between.
  • if you are running out of time, you can use readymade condensed milk too. But, it might alter your flavor.
  • Serve this Gulaab Kulfi with falooda, because this one is an epic combination of kulfi with falooda.
  • If you are looking for a healthy option and want to cut out the cream from the mixture, you can alter it with cornflour-milk mixture, or a mixture of bread in milk.
  • Thicken the milk well, to avoid the formation of crystals into the kulfis.

Step by Step Recipe with picture:

  1. Reduce the milk to 1/3rd in a heavy-bottomed pan. Let it simmer on low heat. Stir the milk in between to avoid burning. It will take approx 25-30 minutes to reduce properly.
  • When milk reduced to its 1/3rd, add cornflour-milk mixture to it. Keep stirring to avoid lumps.
  • Whisk cream in a large bowl for 5 min. Now add Rosewater, RoseSyrup, Kewra Syrup and mix well. I avoided sugar because RoseSyrup is already sweetened.
  • Mix this Gulaab Mixture with Condensed Milk. Remember, the condensed Milk should be on room tempreture.Mix them well !!
  • Pour the batter in the moulds and cover it with aluminium foils. Freeze it overnight or freeze it for 6-7 hrs.
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5 from 7 votes

Gulaab Kulfi / Rose Kulfi

This Gulaab Kulfi is very attractive; a very good option to serve to homecoming guests and top of that, amazing for your tastebud. It is very easy to make and this homemade ice dessert is truly a bliss in this summer.
Course Dessert, Icecream and Kulfis
Cuisine Indian
Prep Time 40 minutes
Cook Time 8 hours
Total Time 8 hours 40 minutes
Servings 3 people; 1 serving=80gm
Author Pooja Mahto

Equipment

  • 1cup=160ml

Ingredients

  • 500 ml Milk
  • 1 cup Homemade Cream
  • 1/2 cup RoseSyrup
  • 1/8 cup Rosewater
  • 1 tbsp kewrawater
  • 1 tbsp spoon (as per taste)
  • 1 tbsp Dry petals of Rose (optional)
  • 1 tbsp Pista; chopped (optional)

Instructions

  • Add milk in a heavy bottom pan. Reduce it into 1/3rd on low-medium flame. Keep stirring in between to avoid burning. Add sugar when the milk get reduced, right before turning the flame off.
  • Remove the pan and let it cool down at room temperature.
  • Take another bowl, whisk the cream manually.
  • Now, add rosesyrup, rosewater, kewra water, rosepetals and stir well; untill everything comes together .
  • Add reduced milk and Mix well. Add chopped pistachios.
  • Fill the mixture in the kulfi moulds. And, freeze overnight
  • To remove kulfi from the molds, keep molds in running water for 10 sec. Or dip the molds in warm water for 3-4 sec and pull out the kulfi out.

Notes

  • You can use Roohafza in place of Rosesyrup (in case, it is unavailable).
  • Always use full-fat milk to reduce it.
  • You can serve kulfi with falooda of your favorite flavor.
  • If you want to thicken the kulfi faster, you can add some bread slices in the kulfi mixture.

Rating: 5 out of 5.
  1. Thanks for your precious suggestion. I am very much new in this field, Will definitely work on it.

  2. One of the most precise and articulate blogs that i have came across. Few notes: Please add few videos/flashes of…

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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