Kulfi is usually made from milk that has been boiled for several hours. This sneaky version is made with condensed milk, so all the hard work has been done for you.
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Rosewater is made by distilling rose petals – boiling them gently in water and condensing the steam. It’s a common flavouring in the Middle East, Turkey and India and as well as giving Turkish delight its distinctive taste it is also used to flavour syrups, creamy desserts and as a dressing for fruits and cakes. Add to water when you’re poaching peaches or to a sugar syrup to stir through a summery fruit salad.