Friday, June 23, 2017

Posted by Mala at 12:30:00 AM No comments
Always, in my family, we all love the Rasbaris ( the mini rasgullas). I thought, why not make a kulfi with these tiny delicacies???
They turned out to be so good, there is nothing to be guilty of in this Kulfi, it is so healthy, no cream or condensed milk added.  Can you see the tiny pink colored rasbaris?
"Rasbari" in Hindi means "juice-filled"...these tiny rasgullas are filled with sugar syrup...
Please check my Glossary for any unknown terms.
Please check my Kesar dry fruit Kulfi and Low fat Mango kulfi here
Rasgullas  and Rasmalais can be checked too.

3% milk - 6 cups
Home made khoya/mawa  - 1/2 cup (The khoya/mawa  making method can be seen  in the Mango kulfi recipe). I made it a couple of days before and froze it, then on the day I made kulfis, kept in the fridge rack from the freezer.
Organic cane sugar - 1/4 cup
Cardamom powder - 1/4 tsp
Saffron - a pinch
Rasbaris - 1/4 kg, store bought
Chopped pista pieces - 2 tbsps

Recipe Cuisine: Indian; Category: Dessert
Prep time: 10 mts; ; Cooking time: 1 1/2 hrs; 
Freezing time: Over night

Yields 9 Kulfis and 2 Matka kulfis

Milk set to boil, with cardamom powder and saffron

Milk boiling nicely in medium flames, constant stirring now and then is necessary

Milk has reduced to almost half, now 1/2 cup khoya is added. Mix well.

Cane sugar added, and mixed well.

The mixture

Beat it nicely with a hand blender, so that the grainy textured khoya will mix well with the milk and sugar. Let the milk mixture cool down fully.

Mix in the chopped pista pieces

Slide in 4 Rasbaris inside the kulfi mould.

Then pour the milk

All the kulfi moulds loaded and kept ready.

2 matkas( clay pots) also filled

and sealed with foil

Freeze the kulfis over night and.... before serving, show the kulfi moulds  under faucet for 2-3 seconds, gently open the lid, then,  with a butter knife, loosen the sides, and lo!!!they will slide  out happily to your plate!!!

This post first appeared in

* Since the rasbaris are already soaked in sugar syrup, I have used very less sugar. Whenever you bite the rasbaris, the sugar in it will equalize the sugar on the whole. However, if you are one with an inclination towards sweeter things, then increase the sugar by 4 tbsps, or add 4 tbsps white sugar.


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