Rajbhog Kulfi

5 from 1 vote

Made with rich ingredients and infused with the flavor of rose, this lusciously creamy Rajbhog Kulfi is downright simple and super easy to prepare. Plus, this frozen delicacy is perfect for traditional celebrations and home parties.

Prep: 10

Cook: 20

Total: 30

Course: Dessert

Cuisine: Eggless, Gluten-free, Vegetarian

Servings: KULFIS

Calories: 556kcal

Author: Ruchi

Ingredients

MAKE CHENNA

3 cups Milk
1¼ tablespoons Vinegar

KULFI INGREDIENTS

3½ cups Full Fat Milk
½ cup Half and Half
1½ tablespoons Cornstarch dissolved in milk
14 oz Sweetened Condensed milk
2¼ cups Milk Powder
1¼ cup Homemade Paneer
¼ cup Mixed nuts coarsely pounded
1 teaspoon Elaichi powder
¾ teaspoon Rose Essence

Instructions

MAKE PANEER

Add whole milk to a heavy-bottomed pan and bring it to a boil over medium heat.
Tip — Full-fat milk produces the best chenna that makes the creamiest and richest dish.
Keep stirring the milk at regular intervals. Once it comes to a full boil, turn off the heat and add vinegar to the milk.
Tip — Maintain the heat at all times. Keep the flame at the lowest setting and maintain the heat while cooking the milk, as it may stick to the bottom of the pan and burn.
Keep stirring the milk as it curdles. You will see chunky pieces of paneer floating in a lime-colored liquid. The milk has separated, and you can progress to the next step.But if it doesn't curdle, please add an extra tablespoon of vinegar.
Line a strainer with cheesecloth or muslin cloth and pour the curdled milk through it. Chenna will stay in the cheesecloth, and the buttermilk will drain through.
Rinse the chenna/paneer with tap water to eliminate the vinegar's taste and smell.
Bring the ends of the cheesecloth together and press the chenna to squeeze the water out of it.
Tip — Do not press the chenna hard to remove water, as this will result in dried-up chenna. Moist chenna is preferred for this kulfi recipe.
Your homemade moist and crumbly chenna is ready. Cover and set it aside.

PREPARE KULFI BASE

Combine cornstarch and 3 tablespoons of milk in a bowl. Mix until smooth and lump-free.
Add milk and half n half to a heavy-bottomed pan and let it simmer on a low flame.
Keep stirring the milk when it is boiling — Milk needs to be stirred continuously when boiling and not left unattended as it may stick to the pan and get burnt.
Reduce the heat to the lowest setting and stir in the cornstarch slurry. Keep stirring the milk to avoid any lump formation.
Add milk powder and whisk until well blended and no lumps remain. Mix it well.
Add condensed milk and mix until combined.
Add chenna to the kulfi mix. Mix until well blended.
Add chopped nuts, rose essence, and elaichi powder. Mix until blended. Take the kulfi mixture off the flame. Allow it to cool for 30 minutes.
Pour into Kulfi molds.
Seal and freeze the molds until set.
Once set, unmold the Rajbhog Kulfi and serve chilled.

Notes

Frequently Asked Questions

Can I store this Rajbhog Kulfi?

Storing the leftover of this incredible dessert is easy. Prepare a big batch and freeze these Rajbhog kulfis for up to 2 to 3 months in the refrigerator. Let them freeze and store them in the molds. And if you want to store them unmolded, wrap them tightly in a plastic sheet and then freeze them in an airtight container.

Can I double this recipe of Rajbhog Kulfi?

Yes, this recipe is scalable, and you can double or triple this recipe according to your specific requirement. However, please follow the instructions given in the recipe card for the best preparation.

How to serve this Rajbhog Kulfi?

Serve these delicious Rajbhog Kulfis as is after unmolding. You can also choose to eat it as is or cut it and serve it in pieces topped with falooda and some flavored syrup, such as rose syrup.

Falooda Rajbhog Kulfi promises to delight every dessert lover's taste buds as it is a super delicious and indulgent treat.

Nutrition