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
Rose petals are widely used in Iranian, South Asian and Middle Eastern cuisine, both inÂ savoury and sweet dishes. Rose water can be extracted from the petals and is used in many dishes to add a subtle floral hint. Rose petals have also been incorporated into many English desserts, chefs such as Heston Blumenthal have incorporated rose petals into many traditional English dishes to add a new delicate twist.$3.45
Ground Cardamom Pods
Ground Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. The powder is made from the oval-shaped green cardamom pods, and are used in a variety of savoury and sweet dishes. Next to black pepper, cardamom is the most common spice in India. It is also one of the world’s most ancient spices, often glorified as the Queen of Spices. It is an essential ingredient of Garam Masala.$3.45
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.