6 Serves
440 Mins
In a heavy-bottomed saucepan, combine full-fat milk and heavy cream. Bring to a gentle boil over medium heat.
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IndianVitamin E
3 mg / 15 mgVitamin K
87 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
423 µg / 400 µgCalcium
316 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
547 mg / 420 mgPhosphorus
642 mg / 1,250 mgPotassium
3217 mg / 4,700 mgSodium
31 mg / 2,300 mgZinc
6 mg / 11 mgCopper
4 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
0 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Reduce heat to low and simmer, stirring frequently to prevent scorching, until the milk has reduced by half and thickened significantly.
Stir in the sugar and cardamom powder, cooking for an additional 5 minutes until the sugar is fully dissolved.
Remove from heat and stir in the rose water. Allow the mixture to cool to room temperature.
Pour the mixture into kulfi molds and freeze for at least 6 hours or until completely set.
25
g51
g7
g
German