Rose Syrup Frozen Dessert Recipe – Easy Indian Summer Treat

Last Updated on 4 months by Neha Deshmukh

Rose Syrup Frozen Dessert Recipe – Easy Indian Summer Treat

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both refreshing and satisfying, especially when the Indian summer heat kicks in. This Rose Syrup Frozen Dessert is exactly that – a creamy, dreamy treat that’s surprisingly easy to make. I first stumbled upon a version of this at a friend’s Eid celebration, and I’ve been hooked ever since! It’s become a family favourite, and I’m so excited to share my take with you.

Why You’ll Love This Recipe

This frozen dessert, sometimes called kulfi inspired (though it’s a quicker version!), is the perfect balance of floral sweetness and cool creaminess. It requires minimal cooking – honestly, it’s more assembly than actual cooking! Plus, it’s a fantastic way to use rose syrup, a flavour that’s so deeply ingrained in Indian desserts. It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit fancy without any of the fuss.

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 200 ml Whipping cream
• 1 cup Evaporated milk
• 1 cup Rose syrup

Ingredient Notes

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

Rose Syrup: This is the star of the show! Rose syrup, or gulab sharbat as it’s sometimes called, has a long history in Indian cuisine. It’s traditionally made by infusing rose petals with sugar, and the quality really does matter. Look for a syrup that smells intensely of roses – a good quality syrup will have a vibrant colour and flavour. You can find it at most Indian grocery stores, or even try making your own (more on that in the FAQs!).

Whipping Cream: You’ll want to use a whipping cream that has at least 30% milk fat for the best results. In India, you’ll find brands like Amul, Rich’s, and Kwality Walls. I usually go for Amul, as it’s readily available and whips up beautifully.

Evaporated Milk: Evaporated milk adds a lovely richness and creaminess to the dessert. You can find it in most supermarkets. Don’t confuse it with condensed milk – they’re not the same! Evaporated milk is simply milk that has had about 60% of its water removed.

Step-By-Step Instructions

Alright, let’s get to making this magic happen!

1. First, pour your 200ml of whipping cream into a nice, cool bowl. Using an electric mixer (or a lot of elbow grease!), whip it until you get soft peaks. You want it to be fluffy, but not stiff.
2. Next, gently pour in the 1 cup of evaporated milk and 1 cup of rose syrup.
3. Using a spatula, gently fold everything together. We don’t want to knock all the air out of the whipped cream! Just combine until everything is beautifully blended.
4. Pour the mixture into a freezer-safe container. I like to use a metal loaf pan, as it freezes quickly.
5. Now, for the patience part! Freeze the mixture overnight.
6. Once it’s partially frozen (after about 4-6 hours), take it out and blend it in a blender until smooth. This breaks up any ice crystals and makes it super creamy.
7. Return the mixture to the freezer and freeze overnight again.
8. Finally, it’s time to enjoy! Scoop into cones or bowls and get ready for a taste of heaven.

Expert Tips

• Chill your bowl and beaters: This helps the whipping cream whip up faster and hold its shape better.
• Don’t overwhip the cream: Overwhipped cream can become grainy. Stop when you reach soft peaks.
• Gentle folding is key: Be gentle when folding in the evaporated milk and rose syrup to maintain the airiness of the cream.
• Double freezing = extra creaminess: Don’t skip the double freezing and blending step! It really makes a difference in the texture.

Variations

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

• Vegan Adaptation: Swap the whipping cream and evaporated milk for equal amounts of full-fat coconut cream. It’ll give it a slightly different flavour, but it’s still incredibly delicious! My friend, Priya, swears by this version.
• Sugar-Free Adaptation: Use a sugar substitute like stevia or erythritol when making your rose syrup.
• Spice Level: Add a tiny pinch of cardamom powder to the mixture for a warm, aromatic twist. My grandmother always added a little cardamom to her desserts.
• Festival Adaptations: This is a lovely dessert to serve during Eid, Diwali, or any special occasion. Garnish with chopped pistachios for an extra festive touch!

Serving Suggestions

This frozen dessert is amazing on its own, but here are a few ideas to take it to the next level:

• Serve in waffle cones for a classic treat.
• Layer with crushed biscuits or cookies for a crunchy texture.
• Garnish with chopped nuts (pistachios, almonds, or cashews work well).
• Drizzle with a little extra rose syrup for an extra burst of flavour.

Storage Instructions

Store any leftover frozen dessert in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be delicious!

FAQs

Q: What is the best way to make rose syrup at home?

A: Absolutely! You can make rose syrup by simmering equal parts sugar and water with a handful of fresh, organic rose petals (make sure they haven’t been sprayed with pesticides!). Strain the syrup after it cools, and you’re good to go.

Q: Can I use full-fat or low-fat whipping cream?

A: Full-fat whipping cream will give you the richest, creamiest results. Low-fat whipping cream can be used, but it might not whip up as well.

Q: How do I prevent ice crystals from forming?

A: The double freezing and blending step is key to preventing ice crystals. Also, make sure your container is airtight.

Q: What is the shelf life of this frozen dessert?

A: It’s best enjoyed within 2 weeks for optimal texture and flavour.

Q: Can I add nuts or dried fruits to this recipe?

A: Definitely! Feel free to add chopped pistachios, almonds, or raisins to the mixture before freezing.

Enjoy making (and eating!) this Rose Syrup Frozen Dessert. I hope it brings a little bit of sweetness to your day! Let me know in the comments how it turns out for you.