Rasgulla Kulfi Recipe

Cooking Directions

• STEP 1.In a blender, blend together condensed milk, milk powder, and cardamom powder until smooth.
• STEP 2.In a saucepan, heat the milk and bring it to a boil. Reduce the heat and add the blended mixture.
• STEP 3.Cook the mixture on low heat, stirring continuously, until it thickens and reduces in volume.
• STEP 4.Remove from heat and let it cool completely. Once cooled, add the rasgullas to the mixture.
• STEP 5.Pour the mixture into kulfi molds or popsicle molds. Cover with aluminum foil and freeze for at least 6 hours or overnight.
• STEP 6.To serve, remove the kulfi from the molds and garnish with chopped nuts or saffron strands. Enjoy!

Cooking Tips

• Make sure to blend the condensed milk, milk powder, and cardamom powder until smooth to ensure a creamy texture.
• Stir the mixture continuously while cooking to prevent it from sticking to the bottom of the pan.
• You can use store-bought rasgullas or make them at home for this recipe.

Storage and Serving

• Store the Rasgulla Kulfi in an airtight container in the freezer for up to 1 week.
• Serve the kulfi chilled, either on its own or with a drizzle of rose syrup for added flavor.