Kulfi (rose)
North Indian • Jain
How to Make Kulfi (Rose) (Traditional & Healthy Version)
Kulfi (rose) is a cherished North Indian frozen dessert, renowned for its creamy texture and delightful rose aroma. Unlike commercial ice creams, kulfi is denser and richer, made by slow-cooking full-fat milk until it thickens, then infusing it with fragrant rose water and dried rose petals. Traditionally served in matka (earthen pots), kulfi is a nostalgic treat that evokes memories of summer evenings, family gatherings, and festive celebrations across India. Rose kulfi is especially popular during festivals like Holi and Diwali, offering a cooling respite from the Indian heat. The addition of rose not only gives it a pleasant floral note but also adds a touch of elegance, making it a favorite for special occasions. With a health-conscious twist using toned milk and natural sweeteners, you can enjoy this timeless Indian snack guilt-free. Perfect for vegetarians, this recipe brings authentic Indian flavors to your home, offering a taste of tradition in every bite.
Ingredients(for 1 kulfi (about 100ml each))
- 500 ml Toned milk (doodh)
- 2 tablespoons Rose water (gulab jal)
- 3 tablespoons Stevia or jaggery powder (as a natural sweetener)
- 1 tablespoon Cornflour (makai ka atta)
- 1/2 teaspoon Cardamom powder (elaichi powder)
- 1 tablespoon Rose petals (dried or fresh, edible) (gulab ki pankhudiyaan)
- 1 tablespoon Chopped pistachios (pista) - optional
- 1 tablespoon Almond slivers (badam) - optional
- Few strands Saffron strands (kesar) - optional
Instructions
- 1
In a heavy-bottomed kadhai, bring the toned milk to a gentle boil. Stir continuously to prevent sticking.
5 minutes
Use a thick-bottom pan to avoid burning the milk.
- 2
Reduce the flame and simmer the milk, stirring frequently, until it reduces to about half its original volume and thickens.
10 minutes
Scrape the sides of the pan for malai (cream) and mix back in.
- 3
Dissolve cornflour in 2 tablespoons of cold milk. Add this slurry to the simmering milk, stirring vigorously to avoid lumps.
2 minutes
Ensure continuous stirring for a smooth texture.
- 4
Add stevia or jaggery powder, cardamom powder, and saffron strands. Mix until the sweetener dissolves completely.
2 minutes
Taste and adjust sweetness as needed.
Why This Dish is Healthy
By swapping full-cream milk with toned milk and replacing refined sugar with natural sweeteners, this kulfi is lighter yet satisfying. The absence of artificial flavors and preservatives means you enjoy authentic Indian taste with fewer calories and less guilt. Incorporating nuts provides essential nutrients, while rose petals offer natural flavor and health benefits. This healthy Indian kulfi recipe fits perfectly into a balanced vegetarian diet, especially for those looking to enjoy festive treats without compromising on wellness.
This rose kulfi is made with toned milk, reducing overall fat content while maintaining a creamy texture. Using natural sweeteners like stevia or jaggery instead of refined sugar lowers the glycemic load, making it a better option for calorie-conscious individuals. Almonds and pistachios add healthy fats, protein, and micronutrients such as vitamin E, magnesium, and antioxidants. Rose petals are known for their digestive benefits and calming properties. This dessert offers a balance of carbohydrates, healthy fats, and some protein, making it a more nutritious choice than traditional kulfi recipes.
Pro Tips
- 💡Tip 1: Always reduce the milk on a low flame for best texture.
- 💡Tip 2: For extra creaminess, blend the cooled mixture before freezing.
- 💡Tip 3: Use edible rose petals for authentic flavor and presentation.
Storage & Serving
Store kulfi in airtight moulds or containers in the freezer for up to 1 week. Cover well to prevent ice crystals and absorb no other odors.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
