Kulfi

You can make Kulfi at home in just 15 minutes by cooking condensed milk for 10 minutes on low flame, then mixing it with boiled full-cream milk. Stir in dry fruits and rose syrup, transfer to molds, and freeze for 24 hours.

Yes, this Kulfi recipe is suitable for vegetarians as it contains no meat or animal-derived ingredients other than dairy, making it a great choice for those following a vegetarian diet.

If you want a lighter version of Kulfi, you can substitute full-cream milk with whole milk or a non-dairy alternative like coconut milk or almond milk, but keep in mind that the texture and flavor may vary.

Homemade Kulfi should be stored in the freezer in airtight containers or molds. It can last for up to 2-3 weeks in the freezer, but for the best texture and flavor, it's recommended to consume it within a week.

Kulfi pairs wonderfully with a variety of desserts and snacks. You can serve it alongside fresh fruit, like mango or berries, or enjoy it with traditional Indian sweets like gulab jamun or jalebi for a delightful treat.