No matter the season, Rabri Kulfi is always a delight. However, homemade Rabri Kulfi tastes far better than the store-bought variety. Moreover, since it is made at home, there is no risk of adulteration. Let’s learn the recipe for making thick, creamy, and grainy-textured Kulfi at home.

Rabri Kulfi Recipe

Total Time: 60 mins
Preparation Time: 20 mins
Cooking Time: 40 mins
Course: Desserts
Calories:
Servings: 2 people
Cuisine: Indian

Ingredients for Rabri Kulfi:
Full-cream milk – 1.5 liters
Sugar – 1/2 cup
Mawa/Khoya – 50 grams
Green cardamom powder – 1/2 teaspoon
Saffron strands – 10-12
Almonds – 2 tablespoons (chopped)
Pistachios – 2 tablespoons (chopped)
Cashews – 2 tablespoons (chopped)

Method for making Rabri Kulfi:

First, pour the milk into a heavy-bottomed pan and bring it to a boil over high heat. Once it boils, reduce the heat to low and stir continuously to prevent the milk from sticking to the bottom.

Scrape off the cream (malai) that collects on the sides of the pan and mix it back into the milk; this is what gives the Kulfi its excellent grainy texture.

When the milk has reduced to half its original volume, add the soaked saffron and the finely chopped nuts.

Continue cooking the milk until it thickens and reduces to one-third of its original quantity. When the mixture becomes thick and looks like grainy Rabri, add the sugar and cardamom powder.

Cook for another 3-4 minutes after adding the sugar, then turn off the heat.

Allow the prepared Rabri to cool down completely to room temperature. Next, pour the mixture into kulfi molds, earthen pots, or small plastic cups; cover the tops securely with butter paper or aluminum foil and secure them with rubber bands.

Place the molds in the deep freezer to set for at least 7 to 8 hours or overnight.

The next day, after removing the molds from the freezer, dip them in room-temperature water for 10–15 seconds or rub them between your palms. Then, insert a kulfi stick and gently twist it to unmold the kulfi.

PC Social Media