Kulfi is an Indian still-frozen dessert traditionally made by cooking milk down until rich and concentrated. It is common, however, to use evaporated milk and cream for a speedier procedure. For information on rose water, see Extracts and Flavorings.

Combine in a medium saucepan:

Bring just to a simmer, stirring to dissolve the sugar, then take off the heat, let cool, and refrigerate overnight.

Strain the mixture; discard the solids. Stir in:

Pour the mixture into kulfi molds or small paper cups, transfer to the freezer, and allow to freeze solid, overnight. To unmold, run the molds under cool water until the ice cream pops out. If using paper cups, simply peel the paper away from the ice cream and invert onto a plate.