Name: Rasgulla Kulfi Recipe: Creamy Kulfi with Spongy Rasgullas
Prep time: 480 min
Cook time: 25 min
Total time: 505 min
Ingredients: 1 ltr Milk; 1/4 cup Milk Powder; 2 tbsp Custard Powder (cornstarch can be substituted); 1/2 cup Almonds (slivered or chopped); 1/4 tsp Cardamom Powder (crushed, or 2-3 green cardamom pods); 3/4 cup Sugar (adjust to your sweetness preference); 12 Rasgulla (store-bought or homemade); 1 Kulfi Moulds (or any suitable freezer-safe molds)

Rasgulla Kulfi Recipe: Creamy Kulfi with Spongy Rasgullas

Neeru Gupta

UpdatedJuly, 2025

8 hours 25 minutes

931 reads

4.67 from 3 votes

Fusion Indian

About Rasgulla Kulfi Recipe: Creamy Kulfi with Spongy Rasgullas

Indulge in a delightful fusion dessert: Rasgulla Kulfi! This innovative recipe combines the soft, sweet rasgullas with the rich, creamy texture of traditional Indian kulfi. It's a two-in-one treat that's perfect for special occasions or a simple yet impressive dessert.

The creamy kulfi base is made with a blend of milk, milk powder, and custard powder, enhanced with the crunch of almonds and the aromatic warmth of cardamom. The addition of rasgullas adds a unique spongy texture and burst of flavor in every bite. Get ready to impress your family and friends with this unforgettable dessert!

This recipe is a delicious twist on classic Indian sweets, offering a unique culinary experience. Whether you're a seasoned dessert maker or a beginner, this Rasgulla Kulfi recipe is easy to follow and guaranteed to be a crowd-pleaser.

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Recipe Time & More

Prep8

Cook25

Total8 25

Calories444 kcal

Serves

Served AsDesserts

Recipe TasteCrunchy

Ingredients

For the Kulfi Base:

▢ 1 ltr Milk
▢ 1/4 cup Milk Powder
▢ 2 tbsp Custard Powder cornstarch can be substituted
▢ 1/2 cup Almonds slivered or chopped
▢ 1/4 tsp Cardamom Powder crushed, or 2-3 green cardamom pods
▢ 3/4 cup Sugar adjust to your sweetness preference

Other Ingredients:

▢ 12 Rasgulla store-bought or homemade
▢ 1 Kulfi Moulds or any suitable freezer-safe molds

Start Focussed Cooking Mode →

Instructions

Prepare the Kulfi Base

Reduce 1 liter of milk in a wok over medium heat until it is reduced by half. This will take approximately 30-40 minutes. Stir occasionally to prevent sticking and burning.

Combine Ingredients

In a separate bowl, whisk together the milk powder and custard powder with a little cold milk to form a smooth paste. Gradually add this paste to the reduced milk, whisking continuously to prevent lumps.

Sweeten and Flavor

Add the sugar and continue to cook for another 5-7 minutes, stirring constantly. Stir in the crushed almonds and cardamom powder. Cook until the mixture slightly thickens.

Cool Completely

Remove from heat and allow the kulfi mixture to cool completely. This is crucial to prevent ice crystals forming in the kulfi.

Assemble the Kulfi

Gently place 2-3 rasgullas into each kulfi mold.

Pour and Freeze

Pour the cooled kulfi mixture into the molds, ensuring the rasgullas are evenly distributed. Cover the molds with lids or plastic wrap.

Freeze

Freeze for at least 7 hours, or preferably overnight, until the kulfi is solid.

Serve

Once frozen, remove the kulfi from the molds. Serve immediately and enjoy!

Recipe Notes

Expert Tips for Perfect Rasgulla Kulfi:

For a richer flavor, use full-fat milk.
If you don't have kulfi molds, you can use small paper cups or even ice cube trays.
To easily remove the kulfi from the molds, dip them briefly in warm water before unmolding.
Garnish with chopped pistachios or a drizzle of rose syrup before serving for an extra touch of elegance.