Rosewater Kulfi

The heatwave continues. Time to make cold food and what could be colder than ice cream? Kulfi is usually made from milk that has been boiled for a couple of hours. Not this Kulfi though. It can be made in 5 minutes and forgotten about for 6 hours. It's made with condensed milk. (Delia doesn't have the monopoly on cheating). I know condensed milk is stuffed with sugar, but then, so is kulfi. And the rose water cuts the sweetness. Anyway it gets a good response from the young man - he likes it best with a passion fruit garnish.

Start early - before it gets too hot.

450g Condensed Milk (this is the 'squeezy' size)
250ml Creme Fraiche
2 tblspn Rosewater

Squeeze the condensed milk into a bowl and beat in the rosewater. Fold in the creme fraiche. Pour into silicon muffin moulds. Freeze for 6 hours.

This is the basic recipe. You can add pistachio or other nuts to the mix if you like. As the mix is so thick, it doesn't need stiring whilst being frozen. We serve it with a garnish of fruit (red currants this evening). Or with a summer berry purée and a garnish of nuts and a sprig of mint.


Try to use a good Lebanese Rosewater. We get ours from Oil & More and it's delicious.

(oopps! - I used the deeper mould and have ended up with 5 Kulfi. You should get 6 slightly shallower Kulfi from this recipe).

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UPDATE!
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For an authentic Kulfi MasterClass in old Delhi go to Eat & Dust