An Indian style frozen dessert, with chocolaty goodness and spiked with rose water…
How tough can decisions be, when it involves so many layers and sub layers? I always wonder about that. I have a problem of overthinking, and then it cascades into something like binge eating, crying and what not. I am seriously not proud about it, especially when I know that what I am doing is definitely not going to help me in any way. I then ended up reading this link – by the way, is an amazing site if you are looking for some Islamic motivation – and I thought to myself, how correct can that be.
Talking about the climate, it has been pretty unstable. Some days, there is a lovely coolness but other days, the warmth is a little uncomfortable. Usually Novembers are more cool and almost moving into hot chocolate season, but that hasn’t been the case this time. That explains why I chose this kulfi to post today, because at times you only crave for something cold. 😀
I already have a chocolate ice cream on my blog which is one of our favorites, but if there is something that we eat a lot when we are at Kulfilicious, then it is the chocolate kulfi for Rasha always. Somehow, we both have the same “genes” in that matter. 😀 If you try to figure out the difference between the two, it is majorly in its texture. An ice cream is supposed to be creamy and can be scooped out, however a kulfi is usually eaten bitten – yeah, my teeth would chatter! Hehe… A kulfi is usually made with boiled milk for a period of time, reduced and then cooked in with the flavorings, just like this kesar pista kulfi. However, this kulfi takes the easier way out by adding some milk powder for making it thicker fast.
I have used both chocolate chips and cocoa powder to make it really chocolaty. I was a bit worried if the rosewater flavor would go well with chocolate, but my thoughts were put to rest once a spoonful went into my mouth. It was really creamy and delicious. If it is still warm in your part of the world, go ahead and make some. But if you stay in my part of the world, you can still make it and enjoy it as an afternoon dessert. 😉 Off to the recipe…
- 500 ml milk
- ¼ cup milk powder
- ¼ cup chocolate chips
- ¼ cup sugar
- 170 gm tin cream
- 1 tbsp rose water
- 2 tbsp cocoa powder
- 2 tbsp corn flour, diluted with 2 tbsp milk
- Whisk the ingredients from milk to cocoa powder into a pan and cook on low flame till all is melted.
- Add the cornflour and cook till thickened. Strain the mixture.
- Allow to cool, pour into kulfi moulds and freeze till done! Makes 10-12