Floral Indian Cardamom Kulfi with Roasted Almond Topping

Name: Floral Indian Cardamom Kulfi with Roasted Almond Topping
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Dessert
Ingredients: Whole milk; Condensed milk; Sugar; Cardamom powder; Rose water; Almonds; Butter; Sugar; Edible rose petals; Saffron strands

A Creamy, Aromatic Indian Dessert

This delightful and rich Indian dessert is infused with cardamom and rose water, then topped with roasted almonds for a perfect balance of flavor and texture.

4 h 30 min
6
Intermediate

Ingredients

For the Cardamom Kulfi Base

Whole milk

4 cups

Condensed milk

1 cup

Sugar

1/2 cup

Cardamom powder

1/4 teaspoon

Rose water

2 tablespoons

For the Roasted Almond Topping

Almonds

1/2 cup, roughly chopped

Butter

1 tablespoon

Sugar

1 tablespoon

Optional Garnishes

Edible rose petals

Saffron strands

Preparation

Making the Cardamom Kulfi Base

Reduce the Milk

In a heavy-bottomed pan, bring the whole milk to a boil and simmer until it reduces to half, stirring frequently to prevent sticking.

Add Sweeteners

Add the condensed milk, sugar, and cardamom powder. Stir well and let it simmer for another 10 minutes.

Use freshly ground cardamom for a more intense aromatic flavor.

Add Rose Water and Cool

Remove from heat, add rose water, and let it cool completely before pouring into molds.

Ensure the milk mixture is completely cool before freezing to avoid ice crystals.

Preparing the Roasted Almond Topping

Melt the Butter

Melt butter in a pan over medium heat.

Roast the Almonds

Add chopped almonds and sugar, stirring continuously until the almonds are golden and fragrant.

Cool the Topping

Set aside to cool.

Freeze the kulfi overnight for the best set texture.

Cooking Process

Reducing the Milk

Simmer until reduced by half, stirring frequently.

Mixing Ingredients

Combine condensed milk, sugar, and cardamom into reduced milk.

Cooling & Freezing

Cool thoroughly, then freeze in molds.

Plating & Serving