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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


  • 1cup=160ml


  • 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)


  • 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.


  • 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.