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Vanilla- Cardamom Kulfi with Citrus Rose Syrup

A creamy frozen treat similar to ice-cream paired with a winter citrus syrup with a hint of ginger & a splash of rose water. It's a refreshing east-meets-west fusion dessert!
Course Dessert
Cuisine Indian
Keyword Indian cuisine, indian food, indian fusion, indian fusion dessert, indian ice cream, kulfi
Servings 6
Author Adapted from Floyd Cardoz "Flavorwalla"


  • 2 1/2 cups heavy cream
  • 1 cup milk
  • 1 tsp vanilla essence
  • 1.5 tsp cardamom pods seeded and powdered
  • 1`/3 cup sugar
  • pinch salt

For the Citrus Fruit

  • 2-4 Citrus fruits (like navel oranges, grapefruit, tangerines, blood oranges etc.)
  • 1/3 cup sugar
  • 1/3 cup water
  • 1 inch ginger sliced
  • 1/2 tsp rose water


  • roasted pistachios chopped
  • dried rose petals


  • Add the milk, heavy cream & cardamom powder in a wide heavy-bottom sauce pan.
  • Bring to a simmer while stirring often until the liquid has reduced to half it's original volume. This takes about 20-30 minutes.
  • Add the sugar and stir until dissolved. Then stir in the vanilla and salt and turn off the heat.
  • Transfer the mixture to a bowl and set in a larger bowl with ice-water to cool the mixture down, stirring occasionally until it's at room temperature.
  • Pour the mixture into six 41/2 ounce molds (I used dixie cups) and freeze them until solid (minimum 24 hours).
  • For the citrus fruit in syrup. Add the sugar and water in a sauce pan along with the sliced ginger until the sugar has dissolved and thickened slightly.
  • Take the pan off the heat and let it cool to room temp. Take out the ginger or strain the syrup
  • Cut the citrus fruit into segments or suprêmes, squeeze the membranes to get all the juices to set aside.
  • Add 1/2 tsp rose water to the room temp syrup and pour the syrup over the citrus fruit segments and juices
  • Let it steep for at least an hour or in the fridge for longer.
  • To serve; simply spoon some of the citrus fruit and syrup on the bottom of a plate/bowl and unmold the kulfi (just tear the paper cups off) onto the plate/bowl.
  • Top with chopped pistachios and dried rose petals.