Rose Kulfi Recipe | Lazzat | Samina Jalil | 16 August 2022 | Masala Tv Recipes
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Originating from the Indian subcontinent, Kulfi is a traditional frozen dessert that has been enjoyed for centuries. It is often sold by street vendors and is a popular treat during the hot summer months. The addition of rose water gives this version a fragrant floral note, making it a favorite at celebrations and festivals. Today, Kulfi has gained popularity worldwide, with various flavors and adaptations.
Ingredients
- ●milk
- ●heavy cream
- ●sugar
- ●rose water
- ●cardamom
- ●pistachios
- ●almonds
- ●cornstarch
- ●salt
- ●food coloring
- ●water
Instructions
- 1Heat milk in a saucepan over medium heat until it begins to simmer.
- 2Add sugar and stir until dissolved completely.
- 3Mix cornstarch with a little water to create a slurry, then add to the milk mixture.
- 4Cook, stirring continuously, until the mixture thickens slightly, about 5-7 minutes.
- 5Remove from heat and let cool for a few minutes.
- 6Stir in heavy cream, rose water, cardamom, and a pinch of salt.
- 7If using, add a few drops of food coloring for a pink hue and mix well.
- 8Chop pistachios and almonds, then fold half into the mixture.
- 9Pour the kulfi mixture into molds or small cups.
- 10Sprinkle the remaining nuts on top before sealing or covering.
- 11Freeze for at least 6 hours or until solid.
- 12To serve, dip molds in warm water for a few seconds to loosen the kulfi.
- 13Gently pull out the kulfi and serve immediately.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
heatingmixingfreezing
Equipment
saucepanwhiskmeasuring cupsmolds or cupsspatula
🌶️🌶️🌶️Lowmilktree-nuts
Also Known As
KulfiIndian Ice Cream
Ingredients
- ●2 cups long-grain rice
- ●4 cups chicken broth
- ●1 lb boneless, skinless chicken breasts
- ●1 tablespoon olive oil
- ●1 teaspoon garlic powder
- ●1 teaspoon onion powder
- ●1/2 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/4 teaspoon paprika
- ●1 cup heavy cream
- ●1/2 cup mayonnaise
- ●1 tablespoon lemon juice
- ●1 tablespoon chopped fresh parsley (for garnish)
Instructions
- 1Rinse the rice under cold water until the water runs clear. Drain and set aside.
- 2In a large pot, heat the olive oil over medium heat. Add the chicken breasts and season with garlic powder, onion powder, salt, pepper, and paprika. Cook until browned on both sides, about 5-7 minutes.
- 3Remove the chicken from the pot and set aside. In the same pot, add the rice and stir for 1-2 minutes until slightly toasted.
- 4Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- 5While the rice is cooking, prepare the white sauce by whisking together the heavy cream, mayonnaise, and lemon juice in a bowl. Set aside.
- 6After 15 minutes, place the chicken breasts on top of the rice, cover, and cook for an additional 10-15 minutes, or until the chicken is cooked through and the rice is tender.
- 7Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and slice the chicken.
- 8Serve the chicken over the rice and drizzle with the white sauce. Garnish with chopped parsley.
Equipment
large potwhiskmeasuring cupsmeasuring spoonscutting boardknife
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