Name: Vibrant Beetroot Kulfi: A Refreshing Sugar-Free Indian Dessert
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 ltr Milk; 100 gm Mawa; ½ cup Beetroot Juice; 1 cup Sugar-Free Sweetener; ¼ tsp Cardamom Powder; 1 Tbsp Pistachios (blanched and sliced); 5 strands Saffron Strands

Vibrant Beetroot Kulfi: A Refreshing Sugar-Free Indian Dessert

Hima Gupta

UpdatedJuly, 2025

1 hour

857 reads

4.50 from 4 votes

Beverages Desserts

About Vibrant Beetroot Kulfi: A Refreshing Sugar-Free Indian Dessert

Imagine a kulfi, vibrantly pink and bursting with unexpected flavor. This Beetroot Kulfi is a delightful twist on a traditional Indian classic, offering a refreshing and healthy dessert experience.

The earthy sweetness of beetroot blends seamlessly with rich milk, creamy khoya, and fragrant cardamom. Made with a sugar-free sweetener, it's a guilt-free indulgence that's both decadent and surprisingly light.

Whether it's a special occasion or a simple summer craving, this cool, creamy treat offers an innovative and unforgettable taste sensation.

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Recipe Time & More

Prep30

Cook30

Total1

Calories12 kcal

Serves

Served AsDesserts

Ingredients

Dairy

▢ 1 ltr Milk
▢ 100 gm Mawa

Flavorings

▢ ½ cup Beetroot Juice
▢ 1 cup Sugar-Free Sweetener
▢ ¼ tsp Cardamom Powder

Garnish

▢ 1 Tbsp Pistachios blanched and sliced
▢ 5 strands Saffron Strands

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Instructions

In a large, heavy-bottomed pan, bring the milk to a rolling boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the milk has reduced to half its original volume. This concentrates the milk's flavor and creates a richer kulfi.
Add the beetroot juice and whisk well to combine. The beetroot juice will give the kulfi its vibrant pink color and a subtle earthy flavor.
Stir in the sugar-free sweetener until it is fully dissolved.
Crumble the khoya and add it to the pan, along with the sliced pistachios and saffron strands. Stir gently until the khoya is melted and fully incorporated. Khoya adds a wonderful creaminess to the kulfi.
Continue to cook for 3-4 minutes, stirring constantly, to allow the flavors to meld.
Remove the pan from the heat and stir in the cardamom powder. Let the mixture cool completely to room temperature.
Pour the kulfi mixture into individual molds or a freezer-safe container. Cover tightly and freeze for at least 7-8 hours, or until firm.

Recipe Notes

Good To Know

For an extra smooth texture, strain the beetroot juice before adding it to the kulfi mixture to remove any fibrous bits that could disrupt the creamy consistency.
If you prefer a nutty crunch, toast the pistachios lightly before garnishing the kulfi to enhance their flavor and add a pleasant contrast to the rich kulfi base.
To intensify the saffron aroma, soak saffron strands in a tablespoon of warm milk for 10 minutes before mixing into the kulfi, ensuring the color and fragrance are evenly distributed.
For a vegan version, substitute dairy milk and khoya with full-fat coconut milk and a few tablespoons of cashew cream—this will maintain the creamy texture while keeping the dessert plant-based.

Expert Tips

For a more vibrant pink hue, use fresh beetroots instead of pre-packaged juice. Roast them for a deeper, earthier flavor.
Don't overcook the kulfi mixture. A gentle simmer is all that's needed to thicken it slightly. Overcooking can lead to a grainy texture.
If you don't have traditional kulfi molds, you can use small ramekins or even ice cube trays for individual portions.