Rose Kulfi

I had this rose kulfi few months back in a restaurant  buffet menu and my kiddo loves it a lot so I tried it out last week.As I have already posted Mango kulfi and Kesar pista kulfi which involves cooking and cooling.But today's version of kulfi doesn't have cooking process and I made it in a scratch.The kulfi came out very creamy and delicious and this goes for the Mini serving theme for Blogging Marathon#31.Now lets get into the recipe........................

Ingredients

Ingredient	Quantity
Heavy Cream	275ml
Condensed milk	3/4cup
Whole milk/2% milk(chilled)	11/2cup
Rose syrup(Rooh Afza)	1/3cup
Cardamom powder/ellakai podi	1/2tsp(optional)
Rose Essence	1tsp

Method

• In a bowl beat the cream to a creamy consistency with a electric beater or whisher.(no need of peak consistency)


• To this add the condensed milk,milk,rose syrup,essence and cardamom powder.Give it a nice mix.


• Fill it in a kulfi or popsicle mould,cover it with the lid.


• Keep it in the frezeer for atleast 8 hours or overnight or till it becomes firm.


• Remove it from the mould by running under the warm water to loosen the kulfi,serve it immediately.

Enjoy.........................................................

• If you don't have popsicle mould  fill it in a condiment cup or paper cup and cover it with a foil after 2 hours of freezing insert the ice cream stick to it ad freeze it again.
• The amount of sugar in the condensed milk is enough but if you want add some powdered sugar while mixing.
• Here I used 2% milk and the low fat condensed milk.
• Adding the cardamom powder is purely optional,I didn't use.
• Coarsely powdered pistachios can be add while mixing for extra taste and texture. 

Check out the fellow bloggers participate in Blogging Marathon #31.