Masala Kulfi (Patiala Style)
A royal creamy frozen dessert with a burst of traditional spices — straight from the streets of Patiala.
Ingredients
- Full-fat milk – 1 liter
- Condensed milk – ½ cup optional, for creaminess
- Sugar – 4–5 tbsp adjust to taste
- Cardamom powder – ½ tsp
- Fennel powder – ¼ tsp
- Black pepper crushed – a pinch (optional but authentic)
- Almonds chopped – 2 tbsp
- Pistachios chopped – 2 tbsp
- Cashews chopped – 1 tbsp
- Rose petals dried or fresh – 1 tsp
- Kewra water or rose water – ½ tsp
- Saffron strands – a few optional, for aroma and color
- Pinch of salt – balances the sweetness
Instructions
- Boil the milk in a heavy-bottomed pan. When it boils, lower the heat and simmer until reduced to half. Stir often to prevent burning.
- Add condensed milk and mix well.
- Stir in sugar, cardamom, fennel, crushed pepper, and salt.
- Toss in the dry fruits and rose petals. Simmer for another 5–7 minutes.
- Turn off the heat and let it cool slightly.
- Add kewra water and saffron.
- Pour the mixture into kulfi molds or cups. Cover and insert sticks.
- Freeze for 8 hours or overnight.
- To serve, dip the molds in warm water to loosen. Garnish with extra nuts or fennel.
Notes
Tip: Let it sit for 2–3 minutes after taking it out of the freezer. Garnish with more nuts or a dash of fennel.