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Rabdi Kulfi

4.50 from 2 votes

Rabdi kulfi aka Matka Kulfi is childhood crush for every kid. I Remember when I was kid Tann Tann tan bell rangs and we ran towards kulfi wala for this malai kulfi. Mmmm taste still can't forgettable.
Full of taste with thick milk little cardamom and mouth melting.
Prep Time 5 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 25 minutes
Served AsDesserts
Recipe Taste Sweet
Servings 5


  • 1 liter milk full fat
  • 1 cup milk powder
  • 4 tbsp pistachios chopped
  • 4 tbsp almonds chopped
  • 4 tbsp cashew chopped
  • 1 pinch black salt
  • 1 tsp cardamom powder
  • 3-4 cardamom leaves
  • Sugar to taste
  • 1 pinch saffron
  • 4 tbsp milk


  • In 4 tbsp milk add pinch of saffron. Keep it aside. In a thick bottom pan boil 1 lt. Thick or double cream milk.
  • When it starts boiling.. Slow the flame and keep stirring occasionally.
  • Stick the cream or malai to sides of pan.. When milk become thick and half of quantity add milk powder.
  • Mix it well. We want no lumps so mix milk powder very well in milk.
  • Add cardamom seeds, cardamom leaves, chopped cashew, chopped pistachios, chopped almonds and saffron milk. Mix well. Add sugar.
  • When it reduce in 1/4 or 250 ml in quantity. Switch off the flame. Mix all malai from sides in rabdi.
  • Let it cool. Add pinch of black salt. Mix well. Pour it in kulfi mould. Let it keep in fridge for 5-6 hours.
  • When it set keep it out from fridge. De-mould the kulfi.. Garnish with your choice nuts or sliced almonds, pista and, saffron. Serve chilled.

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4.50 from 2 votes

Recipe Nutrition

Calories: 387 kcal | Carbohydrates: 27 g | Protein: 18 g | Fat: 24 g | Saturated Fat: 10 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Trans Fat: 0.002 g | Cholesterol: 51 mg | Sodium: 187 mg | Potassium: 859 mg | Fiber: 2 g | Sugar: 22 g | Vitamin A: 618 IU | Vitamin C: 3 mg | Calcium: 539 mg | Iron: 1 mg

Shikha Gupta
Shikha Gupta

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