This traditional Indian dessert is an exotic delight when drizzled with the delicate rosewater syrup.
- 300ml pure cream
- 300ml milk
- 1 1/2 teaspoons cardamom seeds
- 2 x 395g cans condensed milk
- 150g slivered almonds, toasted, roughly chopped
- 1/2 cup caster sugar
- 1/2 teaspoon rosewater essence (see note)
- Cut sixteen 2cm x 20cm strips of baking paper. Criss-cross 2 strips to line each of eight 3/4 cup-capacity texas muffin holes, allowing a 3cm overhang.
- Place cream, milk and cardamom seeds in a saucepan. Bring to a simmer over medium-low heat. Remove from heat. Set aside for 15 minutes to allow flavours to develop.
- Strain mixture into a bowl. Add condensed milk. Using an electric mixer, beat for 5 to 10 minutes or until mixture is thick and creamy. Stir in three-quarters of the almonds. Pour mixture into prepared holes. Cover with plastic wrap. Freeze overnight to set.
- Place sugar and 1/4 cup of water in a medium saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Increase heat to medium. Cook without stirring for 5 minutes or until mixture thickens. Add rosewater. Stir to combine. Remove from heat. Allow to cool. Pour into a jug. Cover with plastic wrap and refrigerate if making the day before.
- Remove kulfi from freezer. Run a knife around holes. Using paper strips, lift kulfi from holes. Place on plates. Drizzle with rosewater mixture. Serve.