Rose Kulfi No Cook Rose Kulfi

Ok, by now, you would have known how much I love rose syrup, and I regularly use in desserts, especially summer-special beverages, be it for popsicle, juice, lassi, or jigarthanda. I want to try it in ice cream also so here I am with the kulfi recipe. Kulfi is nothing by Indian frozen dessert. It’s a dairy-based traditional Indian ice cream. I still remember relishing the cone-shaped malai kulfi during the hot summer nights from the street vendors. I am not a sweet-tooth person, but I can’t resist kulfi. It’s my weakness, there I said it. :-) I love no-cook no-churn kulfi recipes. I have already shared badam kulfi or almond kulfi, and I would have used my microwave for heating the milk. But this rose kulfi is much simpler. As I mentioned before, this kulfi is a no-cook, no-churn recipe.

All you need to do is dump all the ingredients into the blender. Blender and pour the liquid into the popsicle mold and freeze. That’s it. It’s as simple as that. Guess what, you need only 3-main ingredients for this recipe – evaporated milk, sweet condensed milk, and rose syrup. That’s it. I have added some rose essence also, but that’s completely optional. Also, you can add more milk or cream to make it richer and creamier, more like Meera Sodha’s kulfi recipe. But instead of that additional cream, I add sweetened condensed milk. I love evaporated milk. Call it a modern convenience. It comes in handy for kheer or even for dishes like Thai iced tea, thandai, or even jigarthanda. I always have a can in my pantry for sure.

Watch me make rose kulfi and lychee lassi-

Here is the Youtube video of me making two no-cook recipes with rose syrup. One is the rose lassi with lychee, and the other is this rose kulfi recipe! Please check it out and subscribe to my YT channel.

How to make rose kulfi-

Add the evaporated milk, sweetened condensed milk, rose syrup, and the rose essence into the blender. Blend it thoroughly. I used my Blendtec and used the smoothie setting. Now pour this kulfi mix in your favorite mold. I used my regular popsicle molds and silicone cup molds. Then freeze the kulfi until set or for atleast 4 to 6 hours. To easily remove it from the mold, let it sit on a bowl filled with water for 20 to 30 seconds and slowly take them out. Alternatively, you can run the popsicle mold in the tap water and take them out slowly. That’s it. Yummy creamy and yummy rose kulfi are ready. Slurp and Enjoy!!!!

Recipe Notes-

I recommend the evaporated milk for this recipe. But if you can’t source the evaporated milk, you can use half the measure luke-warm milk and half the measure of heavy cream or replace milk with half and half milk. Adjust the sweetness as per your preference. I kept it nut-free. But you can add chopped nuts to garnish.

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