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