Gulkand Kulfi Rose Khulfi Video Recipe

Gulkand Kulfi aka Rose Khulfi is a delicious Indian Popsicle / Frozen dessert made with cream/milk and Gulkand. Gulkhand is a rose jam, sweet rose preserve made from Indian special pink rose petals (Damask) and mixed with sugar. So in this recipe I didn’t add any extra sugar. These Rose Petal Spread has many health benefits as well.

According to google, Some of them are

• Has cooling properties so alleviates heat related problem like mouth ulcers etc.
• Rice source of antioxidant and helps to detoxify the body that makes the skin glow.
• Makes ease of constipation, acidity, gastritis and in-disgestion.
• Improves memory and eyes sight.

I was craving for Gulkand , so many cravings happened during peak quarantine time 🙂 and still happening. That sudden Gulkand craving drove me crazy to buy as quick as I can. Luckily one day I got a call from my physical doctor requesting to make a visit for my routine check up since I was few months due of it. Immediately I went to the clinic and on the way I drove to the Indian grocery store *sigh* that moment that feel when I stepped out from the car 🙂

After grabbing regular grocery things, Finally I spend time to check/search for unfamiliar grocery things. I searched for gulkand and found only the rose petal spread / jam in the aisle. Only one brand and just 3 bottles, with half mind I purchased it. Anything is better than nothing right and after few days the first thing I did is, gave a tsp of jam to everyone at home and all liked its taste to core. Immediately my mind (that blogger mind !) went dreaming to create interesting recipes (many more to come) with it. That’s the story behind Gulkand Kulfi recipe.

Gulkand Kulfi Intro

Gulkand Kulfi Rose Khulfi is very delicious, you can easily replace the store bought rose petal jam with homemade one. Also first I made kulfi using low fat cream ie half and half. The other day while recording the video I was out of half and half so explained the recipe by adding regular milk with heavy cream to get the same low fat cream proportion. I prefer this kind of kulfi and used corn flour as thickening agent.

Gulkand Kulfi Preparation

• Boil 1.25 cups regular milk once it foams, simmer it for another 15-20 mins in total or it thickens to 1/2 cup (Pic 1).
• You can easily replace it with store bought evaporated milk.
• Let it cool a bit, mix corn flour with 4 tbsp cold milk in a bowl (Pic 2).
• Add it to the prepared 1/2 cup evaporated milk (Pic 3) and again bring it to boil.

• In one or two minutes it thickens to shiny glossy texture ie custard filling (Pic 4) and video at 1:16 minutes.
• Let this mixture cool completely.
• Pour 1/3 cup heavy cream plus 2 tbsp milk or 1/2 cup low fat cream/half and half in to it (Pic 5).
• Add Rose Petal Spread or Gulkand (Pic 6 & 7) with optional food color (Pic 8).
• Mix everything well (Pic 8 & 9), i didn’t add any extra sugar to this kulfi, but if you like do add.
• Also you can add 2 tbsp optional condensed milk to this recipe but i didn’t.
• The right consistency is shown at Pic 10 and video at 2:30 minutes.
• If its too thin do add 1-2 tbsp cream, if its too thick do add 1-2 tbsp regular milk.

• Pour the kulfi mixture in kulfi molds (Pic 11) or in any wrapper placed container/bowl (Pic 12).
• After first 2 hours or semi set do insert the kulfi sticks (Pic 13).
• Again freeze it till completely done.
• Unmold the kulfi under running water (Pic 14) and do enjoy.

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Gulkand Kulfi

Prep Time

5 mins

Cook Time

22 mins

Freeze Time

5 hrs

 

Learn to make low fat Gulkand Kulfi

Servings: 6 Kulfi

Author: Sangeetha Priya

Ingredients

• Low Fat Cream/ Half and Half – 1/2 Cup 1/3 Cup Heavy Cream Plus 2 Tbsp Regular Milk
• Gulkand /Rose Petal – 1/4 Cup
• Corn Flour – 1 Tbsp Plus 4 Tbsp Regular Milk
• Evaporated Milk .5 cup or
• Regular Milk Evaporated from 1.25 Cups to .5 Cup
• Condensed Milk – 2 Tbsp Optional
• Regular Milk – 2 Tbsp to 4 Tbsp to add at last

Instructions

1. Boil 1.25 cups regular milk once it foams, simmer it for another 15-20 mins in total or it thickens to 1/2 cup (Pic 1).
2. You can easily replace it with store bought evaporated milk.
3. Let it cool a bit, mix corn flour with 4 tbsp cold milk in a bowl (Pic 2).
4. Add it to the prepared 1/2 cup evaporated milk (Pic 3) and again bring it to boil.
5. In one or two minutes it thickens to shiny glossy texture ie custard filling (Pic 4) and video at 1:16 minutes.
6. Let this mixture cool completely.
7. Pour 1/3 cup heavy cream plus 2 tbsp milk or 1/2 cup low fat cream/half and half in to it (Pic 5).
8. Add Rose Petal Spread or Gulkand (Pic 6 & 7) with optional food color (Pic 8).
9. Mix everything well (Pic 8 & 9), i didn’t add any extra sugar to this kulfi, but if you like do add.
10. Also you can add 2 tbsp optional condensed milk to this recipe but i didn’t.
11. The right consistency is shown at Pic 10 and video at 2:30 minutes.
12. If its too thin do add 1-2 tbsp cream, if its too thick do add 1-2 tbsp regular milk.
13. Pour the kulfi mixture in kulfi molds (Pic 11) or in any wrapper placed container/bowl (Pic 12).
14. After first 2 hours or semi set do insert the kulfi sticks (Pic 13).
15. Again freeze it till completely done.
16. Unmold the kulfi under running water (Pic 14) and do enjoy.

Video Tutorial

Variations

1. You can use 3/4 cup heavy cream for the entire recipe and skip regular milk, and corn flour for extreme richness.
2. Can replace heavy cream with same 1/2 cup evaporated milk , boil regular milk to do so.
3. If using regular milk do consider adding 2 tbsp milk powder or unsweetened condensed milk.
4. The other alternate for this gulkand is paneer (in Tamil) water/rose syrup/rose water.

For more Ice Cream / Popscisle Recipes click HERE.