Sugar 100gm Full cream milk 500ml Corn flour 50gm Cardamom powder 2gm Almond chopped 30gm Gulkand 20gm Rose water 10ml Fresh cream 150ml Rose petals 5gm
Heat milk in a pan medium over low heat; let it boil for 10 minutes. Add sugar and stir well. Let the milk boil until sugar dissolves completely. Add the corn flour into the milk and whisk well to dissolve completely
Reduce the heat to low and keep stirring for 10 minutes. Once the milk has thickened, add cardamom powder, almond and gulkand. Stir well until the gulkand is combined well. Add cream and rose water, mix well. Let it boil for 2-3 minutes
Turn off the heat and let the kulfi mixture cool. Now pour the kulfi mixture in kulfi mould , cover it and freeze for at least 6 hours or till the kulfi is well set
Now take out the kulfis from the mould with the help of a knife and garnish with rose petals and serve.
For those craving sugary sweets and desserts try Chef Nita Mehta's delicious Oat Coconut Cookies recipe. Baked to perfection with the sweetness of coconut and the balance of the healthy goodness of oats you can have as many as you like without feeling too guilty.