Name: Rabri Bundi Kulfi Recipe: Creamy, Crunchy Indian Ice Cream
Prep time: 1080 min
Cook time: 40 min
Total time: 1120 min
Ingredients: 1 ltr Milk (full-fat milk recommended for creaminess); 3/4 cup Sugar; 1 tsp Cardamom Powder (ground cardamom (elaichi)); 1 cup Boondi (sweet boondi, readily available at indian grocery stores); 1/2 cup Cream (whipped); 1/2 cup Water (for adjusting consistency if needed); 8-10 Kulfi Molds (traditional kulfi molds or small disposable cups work well)

Rabri Bundi Kulfi Recipe: Creamy, Crunchy Indian Ice Cream

18 hours 40 minutes

767 reads

4.25 from 4 votes

Indian

About Rabri Bundi Kulfi Recipe: Creamy, Crunchy Indian Ice Cream

Indulge in the heavenly delight of Rabri Bundi Kulfi, a sensational fusion of creamy rabri and crunchy boondi, creating a unique Indian ice cream experience. This recipe combines two beloved Indian sweets into one unforgettable dessert, perfect for impressing guests or simply satisfying your sweet tooth.

As a passionate lover of both boondi and rabri, I've created this recipe to unite my favorite flavors. The soft, milky kulfi contrasts beautifully with the gentle crunch of the sweetened boondi, enhanced with aromatic cardamom and a touch of whipped cream for an extra layer of indulgence.

This easy-to-follow recipe guides you through each step, ensuring a perfectly creamy and crunchy kulfi every time. Get ready to savor this exquisite dessert!

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Recipe Time & More

Prep18

Cook40

Total18 40

Calories272 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

For the Rabri

▢ 1 ltr Milk full-fat milk recommended for creaminess
▢ 3/4 cup Sugar
▢ 1 tsp Cardamom Powder ground cardamom (elaichi)

For the Kulfi

▢ 1 cup Boondi sweet boondi, readily available at indian grocery stores
▢ 1/2 cup Cream whipped
▢ 1/2 cup Water for adjusting consistency if needed
▢ 8-10 Kulfi Molds traditional kulfi molds or small disposable cups work well

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Instructions

Prepare the Rabri

Boil 1 liter of full-fat milk in a heavy-bottomed pan over medium heat for 30-40 minutes, stirring frequently to prevent sticking and burning.
Reduce the heat to low and continue to simmer until the milk reduces by about half (approximately 1.5 - 2 hours), stirring occasionally.
Stir in 3/4 cup sugar and 1 teaspoon cardamom powder. Continue to stir for another 10-15 minutes until the mixture thickens into a creamy rabri.
Remove from heat and let the rabri cool completely to room temperature.

Assemble and Freeze the Kulfi

In a large bowl, gently mix the cooled rabri with 1 cup of boondi.
Transfer the rabri-boondi mixture into kulfi molds, filling them about ¾ full.
Freeze for at least 8 hours, or preferably overnight, until the kulfi is completely set.
Remove the kulfi molds from the freezer and let them sit at room temperature for 5-10 minutes to slightly soften.
Gently loosen the kulfi from the molds by running warm water over the outside.
In a separate bowl, whip 1/2 cup of heavy cream until soft peaks form.
Gently fold the whipped cream and remaining 1/2 cup of boondi into the softened rabri-boondi mixture. Adjust consistency with water, a tablespoon at a time, if needed.
Transfer the mixture back into the kulfi molds and freeze for another 4-6 hours, or until firm.
Serve and enjoy your delicious Rabri Bundi Kulfi!

Recipe Notes

Expert Tips for the Perfect Rabri Bundi Kulfi

For an extra rich and creamy rabri, use full-fat milk and simmer it slowly.
Adjust the sugar to your preference. Taste the rabri before adding the boondi and adjust sweetness as needed.
Don't overmix the whipped cream into the rabri mixture; gentle folding is key to maintaining a light and airy texture.
If your boondi is too dry, you can lightly toast it in a dry pan before adding it to the rabri to enhance its flavor and crispness.