Try this refreshingly abundant and floral kulfi made with one of India's distinct preserves i.e Gulkand/ increased jam. Make this quick and simple recipe in the house and delight in the summer seasons.

GULKAND KULFI

Ingredients

1 tbsp candied increased petal (gulkand) + as needed
2 liter milk, decreased
1/2 tsp green cardamom powder
1/4 cup khoya
1/2 cup condensed milk
Almond slivers for sprinkling
Sliced pistachios for sprinkling

Technique

1. Heat minimized milk in a little deep non-stick pan for 1-2 minutes.
2. Grind candied increased petals together with some hot reduced milk to make a smooth mixture.
3. Add the candied rose petal mix into the lowered milk, mix and cook till it thickens.
4. Add cardamom powder, mix and cook for 1-2 minutes.
5. Put some candied increased petals into private kulfi moulds.
6. Add khoya to decreased milk mix, mix and cook till it melts. Add condensed milk, mix and cook for 1 minute.
7. Transfer the mixture into a jar, pour into the moulds and bring down to space temperature level. Freeze for 8-10 hours.
8. Demould and transfer on a serving platter. Sprinkle almond slivers and pistachios on the top and serve right away.

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