Rajbhog Kulfi Rajbhog Dessert Ruchiskitchen

So, enjoy the irresistible recipe of Rajbhog Kulfi in all its heavenly flavors and creamy deliciousness reminiscing sheer bliss!

Rajbhog-flavored Kulfi is an adaptation of this cherished sweet dessert of Bengal. A big batch prepared in advance and stored in the freezer makes a surprising treat for your unexpected guests. This dessert belongs to Bengal’s (an eastern Indian state) royal cuisine. In ancient times, this dessert was prepared by the royal chefs for the Kings and the royal families.

Made with chenna (Indian cottage cheese) and a blend of dry fruits and rose, this delicacy is hard to resist.

Few ingredients to prepare Rich and flavorful A crowd-pleasing dessert Loved by kids and adults alike Fun to make and super delicious to dig into Perfectly sweet and decadent!

Plus, it has a shelf life of 2 to 3 months and can be stored in the freezer in a container.

Half n half — Added for more richness and creamy deliciousness to the recipe. Cornstarch — Cornstarch slurry is added to the kulfi mix to render thick consistency to it. It helps the mixture attain a creamy texture, making the Kulfi more enjoyable. Milk powder — It adds a divine richness and ultimate creaminess to this Rajbhog Kulfi recipe. Chenna — Made from full-fat cream milk, chenna is a prime ingredient that gives structure and texture to this delicious Rajbhog Kulfi. Cardamom— Elaichi/ cardamom powder adds its magic to elevate the flavor of this blissfully delicious recipe. Mixed nuts — An assortment of slivered/ crushed nuts adds a delectable crunch to the Kulfi, making this recipe more exquisite and fun. Saffron — For garnish. Stir when boiling — Milk tends to settle down and may get burnt if left unattended. Therefore, keep stirring continuously when boiling the milk. Substituting cornstarch — Cornstarch makes the Kulfi thicker and creamier and is an essential ingredient for imparting a luscious texture to the Kulfi. However, cornstarch can be replaced with mawa powder or fine bread crumbs for similar results. An exciting version — This Rajbhog Kulfi can be relished as is or turned into falooda kulfi by topping it with falooda (thin vermicelli for desserts). Drizzle some rose syrup and dig into the sweet deliciousness of Falooda Rajbhog Kulfi! Avoid store-bought paneer — This recipe makes it best with fresh paneer that is soft, moist, and crumbly with some retained moisture. When pressed under weight, this fresh chenna drains all its water and becomes firm- hence the name paneer. So, please avoid store-bought paneer as it may lack these qualities. Instead, use the freshly made chenna for best results.

Make in advance — This delicious Rajbhog Kulfi recipe perfectly serves a crowd so that it can be prepared 2 to 3 days in advance. It takes between 6 and 8 hours to freeze completely; therefore, make the Kulfi in a large batch and store it for serving to your guests over the following days. Scale the recipe as per your requirement — Do you want to serve this delicious dessert to your guests at your next party? Double or triple the recipe according to your requirement while following the step-by-step instructions in the recipe card. Set the molds at the coldest place — Once the kulfi mix is poured into the molds, make sure to keep them at the farthest and the coolest place in the freezer, as they will set properly there. Also, allow the Kulfi to set correctly without disturbing the molds. Also, don’t open the freezer door, which may disrupt the freezer’s temperature. To speed up the process — You can use premade Rasgullas for this recipe, as this will save you time. Rinse the rasgullas under water to eliminate the sugar syrup. Now, squeeze each rasgulla and crumble it into crumbs. Add this to the kulfi mixture and set the mix as usual. Traditional or contemporary? — This recipe is traditionally prepared with saffron as a significant flavoring agent. Rajbhog is infused with the goodness of saffron, the light yellow color, and the exquisite taste that takes this dessert to a whole new level. But here, I have tweaked the recipe slightly and added some rose water for extra flavoring and assorted nuts for the desired texture. Disclaimer — This recipe is being experimented with using different flavorings, with no intention to harm the authentic recipe in any way. I have just added a different flavor (rose), but you can add saffron-infused milk to add the rich yellow hue that adds charm to the recipe. So, why not move ahead and begin with the prep? I am sure you will love every step of making this delicious Kulfi.