Floral Indian Cardamom Kulfi with Roasted Almond Topping
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.
Preparation
Get these tasks done before you start cooking.
Making the Cardamom Kulfi Base
- 1
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.
- 2
Add Sweeteners
Add the condensed milk, sugar, and cardamom powder. Stir well and let it simmer for another 10 minutes.
Tip: Use freshly ground cardamom for a more intense aromatic flavor.
- 3
Add Rose Water and Cool
Remove from heat, add rose water, and let it cool completely before pouring into molds.
Tip: Ensure the milk mixture is completely cool before freezing to avoid ice crystals.
Preparing the Roasted Almond Topping
- 1
Melt the Butter
Melt butter in a pan over medium heat.
- 2
Roast the Almonds
Add chopped almonds and sugar, stirring continuously until the almonds are golden and fragrant.
- 3
Cool the Topping
Set aside to cool.
Tip: Freeze the kulfi overnight for the best set texture.
How to Make Floral Indian Cardamom Kulfi with Roasted Almond Topping
Total time: 6 h · Yields 6 servings
- 1
Reducing the Milk
Simmer until reduced by half, stirring frequently.
- 2
Mixing Ingredients
Combine condensed milk, sugar, and cardamom into reduced milk.
- 3
Cooling & Freezing
Cool thoroughly, then freeze in molds.
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