A refreshing dessert is on its way to delight the kulfi and sweets lovers! 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.

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

Sweets and Kulfis are a preferred way of putting an end to meals in India, and this exquisite recipe surprises with its dual flavors- rajbhog and Kulfi in one!

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.

What is Rajbhog Kulfi

Rajbhog is a popular dessert made with milk and dry nuts and infused with the fascinating flavor of saffron. Raj in the Hindi language means ‘the King,’ and Bhog means ‘an offering.’ Collectively it means ‘an offering to the King.’

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.

This dish comprises rich ingredients like dry nuts and saffron, which were afforded by the rich back then. Since it is rich in flavor and includes rich ingredients, it is known by a name that resonates with its inception- Rajbhog, which precisely means an offering to the royals.

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

Reasons You’ll ♡ Rajbhog Kulfi

A few reasons that will make you fall insanely in love with this Rajbhog Kulfi are —

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!

The best part is that, this recipe of homemade Rajbhog kulfi is free of preservatives and artificial flavors, which makes it a better choice than store-bought kulfis.

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

Rajbhog Kulfi Ingredient List

Full-fat milk — The creamiest and most luscious Rajbhog Kulfi is the product of full-fat milk, which is the leading ingredient!

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.

Condensed milk — This recipe is sweetened perfectly with condensed milk, enhancing the flavor and contributing to its rich texture.

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.

Rose essence — Enhances the overall taste of this recipe with its mesmerizing aroma and flavor.

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.

Rajbhog Kulfi Recipe Tips and Variations

Full-fat milk for utter creaminess — Full-fat milk renders a creamier and more luscious texture to the rajbhog Kulfi, making it a sheer indulgence. Use half and half to bring out more creaminess and the utmost lusciousness it is loved for.

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.

Choice of flavoring — This recipe is traditionally flavored using rose and an assortment of nuts. However, you can also use cardamom, saffron, and kewra for some exclusive flavoring variations.

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.

Allow time to set — Rajbhog kulfi is enjoyed best when completely set; therefore, allow it to take its time (a few hours) to set properly in the freezer. Refrain from frequently opening the freezer door while the Kulfi is placed there for setting.

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.

For easy unmolding — Unmolding the Kulfi could be tricky if not done correctly. Once completely set, remove the kulfi molds from the freezer and run them under lukewarm water while keeping them slightly inclined to prevent water from entering. This step allows the Kulfi to loosen up and leave the mold easily. However, while pulling the Kulfi out from the mold, make sure to do this patiently; otherwise, the Kulfi might break and get spoilt.

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.

Freezing without molds — You can easily freeze your rajbhog Kulfi even if you don’t have kulfi molds. Get a freezer-safe container or kullad and add the kulfi mix to it. Now, place it in the freezer to set it properly.

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.

Let me know what you think!

Rajbhog Kulfi is a must-try recipe for all kulfi lovers who love experimenting with different flavors. If you love sweets (rajbhog flavor) and kulfis, this lip-smackingly delicious recipe is definitely for you.

So, why not move ahead and begin with the prep? I am sure you will love every step of making this delicious Kulfi.

Should you make this Rajbhog Kulfi, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.

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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.