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Almond kulfi with rosewater syrup
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Prep Time:
400 minutes
Cook Time:
10 minutes
Total Time:
410 minutes
Exotic Indian dessert with rosewater syrup.
Ingredients:
  • 300ml pure cream
  • 300ml milk
  • 1 1/2 tsp cardamom seeds
  • 2 x 395g cans condensed milk
  • 150g slivered almonds, toasted, roughly chopped
  • 107.50 gm caster sugar
  • 1/2 tsp rosewater essence (see note)
Instructions:
  • Cut sixteen 2cm x 20cm strips of baking paper. Line each of eight 3/4 cup-capacity texas muffin holes by criss-crossing 2 strips, ensuring a 3cm overhang.
  • In a saucepan, combine cream, milk, and cardamom seeds. Simmer over medium-low heat. Remove from heat and let sit for 15 minutes to enhance the flavors.
  • Pour the mixture through a strainer into a bowl. Mix in condensed milk. Use an electric mixer to beat for 5 to 10 minutes until the mixture is luxuriously thick. Gently fold in three-quarters of the almonds. Pour the mixture into the prepared molds. Cover with plastic wrap and freeze overnight until set.
  • In a medium saucepan over low heat, combine sugar and 1/4 cup of water. Stir for 2 to 3 minutes until sugar dissolves. Increase heat to medium and cook for 5 minutes without stirring until the mixture thickens. Stir in rosewater, then remove from heat and let it cool. Transfer to a jug, cover with plastic wrap, and refrigerate if preparing in advance.
  • Take the kulfi out of the freezer. Gently loosen it from the molds using a knife. Use paper strips to lift the kulfi out of the molds and place them on plates. Drizzle with the rosewater mixture and serve.

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