We all love a hearty casserole in winter and this version is delicately spiced and aromatic. The use of orange instead of red wine with
This traditional Indian dessert Rose petal & Cardamom kulfi is a perfect cold sweet dessert for those hot summer days. This wonderfully scented dessert using our Rose Petals and Cardamom Ground and studded with pistachio nuts will have you thinking you’re in summer in India!
We got this easy to make recipe from Reza Mahammad, author of the new cookbook Reza’s Indian Spice.
Spices used in this recipe
1 Bring the milk and cream to the boil in a heavy-based saucepan. Reduce the heat and simmer, stirring continuously, until the mixture has reduced to one-third of its original volume. Allow to cool.
2 Add the rose syrup, cardamom and rose petals to the reduced milk. Allow to cool before putting in the fridge for three hours.
3 Churn the chilled milk mixture in an ice cream machine until it begins to set. Scoop into either dariole moulds or ramekin dishes. Freeze for three to four hours, or until well set. Soften the kulfi, by leaving out on the bench for a few minutes and sprinkle over the pistachios to serve.