Ingredients:

1 tin condensed milk
1½ litres milk
15 ml rose syrup
15 gms rose petals, dried
250 gms sugar
 
 
Method:

Soak the rose petals in warm water and then make a paste out of them using a hand grinder.
Set aside.
Heat the milk in a pan and let it boil till it reduces to one third of the quantity.
Add the rose petal paste, sugar and condensed milk, and simmer for another five minutes
Remove from heat; add the rose syrup and the almond slivers.
Transfer into kulfi moulds and freeze for eight hours at least.
De-mould the kulfi and serve. 

Prep Time: 10 minutes
Yield: 9 servings

Ingredients
48 KEEBLER® Golden Vanilla Wafers, divided
2 1/2 cups fat free milk
1 package (4-serving size) vanilla flavor cook & serve pudding & pie filling
2 medium bananas, sliced, divided
Frozen non-dairy whipped topping, thawed
Directions
Line bottom and sides of 8 x 8 x 2-inch square or 1 1/2-quart dish with half of wafers.
In medium saucepan combine milk and pudding mix. Cook and stir over medium heat until boiling. Remove from heat.
Top wafers with half of banana slices, then half of pudding. Repeat layers using remaining wafers, banana slices and pudding.
Cover and refrigerate at least 4 hours or until set. Serve with whipped topping. Garnish as desired. Store in refrigerator.

Ingredients

2 large apples
2 large mangoes
 
Directions

For the Kulfi:
1 litre full fat milk
1/3 cup sugar
1/4 teaspoon cardamom (elaichi) powder
a few saffron strands
1 tablespoon cornflour

For the Kulfi:
1. In a small bowl, soak the saffron in a little warm milk and keep aside.

2. Dissolve the cornflour in 2 tablespoons of water and keep aside.

3. Put the milk in a broad non-stick pan and bring it to a boil. Add the cornflour solution and sugar and mix well.

4. Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).

5. Cool completely, add the cardamom powder and saffron liquid to the mixture and mix well. Keep aside.

How to proceed:
1. Slice the top of the mangoes and apples, reserving them for later use.

2. Using a sharp fruit knife, scoop out the mango seeds carefully, taking care not to loosen the pulp inside.

3. For the apples, also scoop out the core and a little of the flesh so that a cavity is created.

4. Fill the cooled kulfi mixture into the scooped fruits and cover with the reserved fruit top. Cover the fruit in
a plastic film and freeze for 4 to 6 hours.

5. Just before serving, unwrap the fruits and peel the mangoes.

6. Cut into thick slices horizontally and serve immediately.

Ingredients

Milk 1 litre/4 ? cups
cardamom, crushed 1
Sugar 180 gm/ ? cup
Saffron a few strands
Pistachios, blanched and sliced 1 tsp

 
Directions

1. Put milk and sugar into a large heavy bottomed pan and boil until reduced to a third and mixture is thick and creamy. Add cardamom, pistachio slices and saffron. Cook for 5 minutes. Cool to room temperature. Spoon the mixture into 4 moulds. Tightly cover the moulds with foil and freeze overnight.

Time:
Preparation: 15 minutes plus 6-7 hours for setting.
Cooking: 30 minutes

To Serve: Wrap moulds in a warm towel for 5 minutes then invert onto individual serving plates.

Ingredients

2 large apples
2 large mangoes
 
Directions

For the Kulfi:
1 litre full fat milk
1/3 cup sugar
1/4 teaspoon cardamom (elaichi) powder
a few saffron strands
1 tablespoon cornflour

For the Kulfi:
1. In a small bowl, soak the saffron in a little warm milk and keep aside.

2. Dissolve the cornflour in 2 tablespoons of water and keep aside.

3. Put the milk in a broad non-stick pan and bring it to a boil. Add the cornflour solution and sugar and mix well.

4. Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).

5. Cool completely, add the cardamom powder and saffron liquid to the mixture and mix well. Keep aside.

How to proceed:
1. Slice the top of the mangoes and apples, reserving them for later use.

2. Using a sharp fruit knife, scoop out the mango seeds carefully, taking care not to loosen the pulp inside.

3. For the apples, also scoop out the core and a little of the flesh so that a cavity is created.

4. Fill the cooled kulfi mixture into the scooped fruits and cover with the reserved fruit top. Cover the fruit in
a plastic film and freeze for 4 to 6 hours.

5. Just before serving, unwrap the fruits and peel the mangoes.

6. Cut into thick slices horizontally and serve immediately.

Ingredients

3 to 4 tablespoons sugar
1 cup fruit puree (mango, strawberry)
1 cup fresh curds
1/2 teaspoon vanilla essence
 
Directions

1. Combine all the ingredients in a liquidizer and blend to a smooth mixture.

2. Pour into plastic lolly moulds and freeze for 6 to 8 hours till they are firm..

3. Insert wooden ice-cream sticks into the frozen lollies and unmould. .

4. Serve immediately.

Tips:
You can use kulfi moulds instead of lolly moulds for freezing the lollies.

Ingredients

280 ml fresh cream
420 ml. coconut cream
4 tablespoons cornflour
1 cup castor sugar
1/2 coconut, grated
Directions

1. Mix the cornflour in 2 to 3 tablespoons of cold water.

2. In a non-stick pan, bring the coconut cream to a boil and add the cornflour paste and stir till it coats the back of a spoon.

3. Remove the heat and cool completely. Add the sugar and mix well.

4. Whip the cream till soft peaks form.

5. Combine the cooled coconut custard, grated coconut and fresh cream.

6. Pour into a shallow freezerproof dish and freeze till slushy.

7. Remove from the freezer and beat till smooth and creamy. Freeze again till firm.

8. Repeat step 7.

9. Remove from the freezer and place in the refrigerator for 20 minutes before serving.

Tips:
Set the ice-cream in aluminium caontainers that it freezes quickly.
Also make sure that the containers have lids to prevent the water within the ice-cream from crystallising.

Ingredients

½ cup (100 grams) fresh cream
1 cup grated dark chocolate
1 tablespoon cornflour
1/3 cup sugar
2½ cups (500 ml.) full fat milk
a few drops vanilla essence

Directions

1. Combine the chocolate and ½ cup of milk in a pan and melt it over a slow flame till it becomes a smooth sauce. Cool slightly.

2. In another pan, combine the remaining milk and sugar and bring it to a boil.

3. Dissolve the cornflour in 1 to 2 tablespoons of water, add to the boiling milk and sugar and simmer for 2 to 3 minutes.

4. Add the chocolate sauce and mix well. Cool completely and add the vanilla essence and cream.

5. Mix well, pour into a shallow container. Cover and freeze till it is almost set.

6. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.

7. Transfer into a shallow container. Cover and freeze till it is firm. Scoop and serve.

Ingredients

1 large mango, peach (peeled, chopped)
1 pawpaw (peeled, chopped)
1 tablespoon lemon juice
4 egg yolks
3/4 cup sugar, icing
1/2 cup cream, thickened
1/4 cup milk, coconut fresh
1 tablespoon almonds, ground
for garnishing: fresh fruit or mint sprigs
Directions

1. Puree the mango and pawpaw together with the lemon juice.

2. Beat the eggs and icing sugar in the top of a double boiler until the eggs are pale and thick. Remove from the heat, pour into a bowl and continue to beat until the mixture is cool. Fold the fruit puree into the egg mixture and add the cream, coconut milk and almonds.

3. Pour the mixture into a mould or freezer tray and freeze for 2-3 hours.

4. To Serve: Dip the mold into hot water for 30 seconds before turning out, or scoop out as ice cream balls. Garnish with fruit or fresh mint sprigs.