We are entering the final week of blogging marathon #47 and this is the final week for this year BM edition.
Indian desserts is the theme,I chose to share for this week and today's one is a chilled dessert,made with gulkand aka rose petal jam or preserve.
When I was thinking to make some chilled Indian dessert the first thing came in my mind was gulkand icecream which bookmarked from Priyas blog.
In the original recipe milk and sugar is used.But I had some leftover condensed milk so used it,instead of milk and sugar.The end result is a flavorful and creamy icecream and we enjoyed to the core.Here goes the recipe......................................
Gulkand Icecream
Basic Information
Preparation time 15 minutes
Cooking time no cooking time
Serves 10-12
Ingredients
Ingredient | Quantity |
|---|---|
Fresh cream/Whipping cream | 13/4 cups |
Sweetened condensed milk | 1/2 cup |
Gulkand/rose petal preserve/jam | 4 tbs |
Rose syrup/roofaza | 2 tbs |
Method
- Take the chilled whipping cream in a wide mouth bowl and using a hand blender beat it until it forms a stiff peak.
- To this add in the condensed milk,gulkand and rose syrup,mix well with a spatula until everything blends well.Pour this mixture in a box or bowl and cover the top with a cling wrap.Put the lid on and keep it in the frezzer for 2-3 hours.
- Take the bowl out from the freezer and mix it well with a spatula or spoon.Cover it again with the cling wrap and close it with the lid and freeze it for 6-8 hours or overnight.Yummy Gulkand icecrean is ready.
- Serve it with some chopped nuts.
Enjoy................................................................
Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #47.
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