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As the summer heat sets in, many find themselves yearning for something cool and sweet. While ice cream and kulfi from stores are popular choices, they often come loaded with sugar, artificial flavors, and preservatives. If you're looking to whip up a homemade treat that rivals store-bought options in taste but is fresher and healthier, Rajbhog Kulfi is the perfect solution. This delightful dessert is cherished for its rich flavor, creamy consistency, and generous mix of dry fruits.

Rajbhog Kulfi stands out due to its unique combination of saffron, cardamom, mawa (reduced milk solids), and milk, creating an exceptional dessert. The best part? You don’t need fancy ingredients or equipment to make it. With just a handful of simple items, you can create a kulfi that will impress both kids and adults alike. If you're eager to try a regal dessert this summer, this easy Rajbhog Kulfi recipe is a must-try.

Ingredients Needed for Royal Rajbhog Kulfi
- Full-cream milk: 1 liter
- Mawa (Reduced Milk Solids) or Milk Powder: 1/2 cup
- Sugar: To taste
- Saffron (Kesar): 15 to 20 strands
- Lukewarm milk: 2 tablespoons
- Cashews: Finely chopped
- Almonds: Finely chopped
- Pistachios: Finely chopped
- Cardamom powder: 1/2 teaspoon
- Cornstarch: 1 teaspoon
- Cold milk: 2 tablespoons

Steps to Create Thick and Creamy Rajbhog Kulfi
1. Boil the Milk
Begin by pouring the full-cream milk into a heavy-bottomed pan (or *kadhai*). Heat it on high until it reaches a rolling boil. Once boiling, reduce the heat to low.

2. Simmer to Reduce the Milk
Continue cooking the milk on low heat, stirring frequently. This is crucial to prevent burning at the bottom. Regularly scrape the cream that forms on the sides back into the milk. This technique is key to achieving the kulfi's signature grainy texture, similar to what you find in stores. After about 20 to 25 minutes, the milk should reduce to half its original volume and thicken significantly.

3. Incorporate Mawa and Sugar
Add the grated *mawa* (or milk powder if you don't have mawa) to the mixture. Sweeten with sugar to your liking and mix well. Cook for an additional 5 minutes to ensure everything is well combined.

4. Add Flavorings
Pour in the milk infused with soaked saffron, along with cardamom powder and chopped dry fruits. Set aside some dry fruits for later garnishing. Dissolve the cornstarch in a bit of cold milk and gradually add it to the mixture while stirring continuously to avoid lumps. This will enhance the creaminess of the kulfi. After cooking for another 3 to 4 minutes, the mixture should be thick and smooth.

Setting the Kulfi
Turn off the heat and let the mixture cool completely. Once cooled, pour it into kulfi molds or paper cups. Sprinkle the reserved dry fruits on top. Cover the molds with aluminum foil, making a small slit in the center to insert a kulfi stick. This helps the kulfi set properly and prevents ice crystals from forming. Place the molds in a deep freezer for 7 to 8 hours, or ideally overnight.

Serving Your Kulfi
After the kulfi has fully set, dip the mold in lukewarm water for a few seconds to help it slide out easily. Garnish with a sprinkle of pistachios or saffron and serve chilled. The flavor is so delightful that once you try this homemade version, store-bought kulfi will seem bland in comparison.

Benefits of Homemade Kulfi

Making Rajbhog Kulfi at home allows you to customize the sugar and dry fruit content to your taste. It contains no preservatives, and its flavor is remarkably fresher. This kulfi is an excellent summer dessert for kids and can easily become the highlight of any dinner or family gathering.