Qamaruddin Lolly Recipe – Rose Flavored Indian Summer Treat

Last Updated on 2 months by Neha Deshmukh

Qamaruddin Lolly Recipe – Rose Flavored Indian Summer Treat

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing treat to beat the Indian summer heat. And let me tell you, these Qamaruddin Lollies are a total game-changer. They’re subtly sweet, beautifully fragrant with rose, and just…perfect. I first made these a few years ago when my niece was visiting, and they were an instant hit! Now, they’re a summer staple at our place.

Why You’ll Love This Recipe

These aren’t your average popsicles. Qamaruddin, made from apricot pulp, gives these lollies a unique, slightly tangy flavor you won’t find anywhere else. They’re super easy to make, require minimal ingredients, and are a delightful way to enjoy a traditional Indian flavor in a fun, modern format. Plus, the beautiful amber color is just so inviting!

Ingredients

Here’s what you’ll need to make these delightful Qamaruddin Lollies:

• 200 gm Qamaruddin sheets
• 0.5 cup sugar (approximately 100g)
• 2 tbsp rose water
• 1 tbsp corn flour (approximately 8g)
• 1/4 cup water (for corn flour paste – approximately 60ml)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Qamaruddin Sheets: These are the star of the show! They’re essentially dried apricot pulp sheets, and you can usually find them at Indian grocery stores, especially during the apricot season. They have a naturally sweet and slightly tart flavor.
• Rose Water: Use a good quality rose water for the best fragrance. I prefer the kind that smells intensely floral, not artificial. You can find this at most Indian grocery stores or online.
• Corn Flour: This is our secret weapon for getting the perfect texture. It helps thicken the mixture just enough so the lollies aren’t icy and hold their shape well. Don’t skip it! We’ll be making a slurry with 1/4 cup of water to ensure it dissolves smoothly.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, we need to soften the Qamaruddin sheets. Place them in a bowl and pour 2 glasses of hot water over them. Let them soak for 3-4 hours, or until they’re beautifully soft and pliable.
2. Once softened, it’s time to mash! You can do this by hand – it’s a little therapeutic, honestly – or use a blender for a super smooth consistency.
3. Now, transfer the mashed Qamaruddin to a saucepan. Add the sugar, rose water, and the corn flour paste (remember, that’s 1 tbsp corn flour mixed with 1/4 cup water).
4. Cook the mixture over low-medium heat, stirring constantly. This is important to prevent sticking and ensure everything is nicely combined. Keep stirring until the mixture thickens – it should coat the back of a spoon.
5. Take the saucepan off the heat and let the mixture cool completely. Patience is key here! You don’t want to pour warm liquid into your lolly molds.
6. Finally, pour the cooled mixture into your lolly molds and freeze for 3-4 hours, or until solid.
7. To release the lollies, dip the molds in hot water for a few seconds. Gently pull on the stick, and voila!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t rush the soaking process. The Qamaruddin sheets need enough time to fully soften.
• Stir, stir, stir! Seriously, constant stirring is the key to a smooth, lump-free lolly mixture.
• Letting the mixture cool completely before freezing prevents ice crystals from forming.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the corn flour with 1 tsp of agar-agar powder mixed with 1/4 cup of water. Bring to a boil and then add to the Qamaruddin mixture.
• Sugar-Free Option: Use a sugar substitute like stevia or erythritol, adjusting the amount to your taste.
• Spice Level: Add a tiny pinch of cardamom powder for a warm, aromatic twist. My grandmother always added a little cardamom to her apricot desserts!
• Festival Adaptation: These are amazing during the mango season! You can blend in a little mango pulp along with the Qamaruddin for a double dose of summer goodness.

Serving Suggestions

These lollies are perfect on their own, but you can also serve them with a sprinkle of chopped pistachios or a drizzle of rose syrup for an extra touch of elegance. They’re a hit at picnics, parties, or just a relaxing afternoon treat.

Storage Instructions

Store the Qamaruddin lollies in an airtight container in the freezer for up to a month. Just make sure they’re well-sealed to prevent freezer burn.

FAQs

Let’s answer some common questions:

• What are Qamaruddin sheets and where can I find them? Qamaruddin sheets are made from dried apricot pulp and are a popular ingredient in Indian summer desserts. You can find them at Indian grocery stores, especially during apricot season.
• Can I use a different sweetener instead of sugar? Absolutely! Feel free to use a sugar substitute like stevia or erythritol.
• How do I prevent the lollies from becoming too icy? The corn flour helps prevent ice crystals, but making sure the mixture is completely cooled before freezing also makes a big difference.
• Can I make these lollies without lolly molds? You can! Use small paper cups or even ice cube trays. Just insert a popsicle stick before freezing.
• How long can I store Qamaruddin lollies? You can store them in the freezer for up to a month in an airtight container.

Enjoy making (and eating!) these delicious Qamaruddin Lollies. Let me know how they turn out in the comments below!