JAGgery Kulfi

Diwali is just a week away and i am set with seven sweet dishes for you guys. Jaggery Kulfi, Malai Pedha, Kobbari Mithai, Obattu, Saffron Rose Panacotta and Jalebi 😬 

Starting with Jaggery Kulfi today. Jaggery Kulfi is mildly flavoured with jaggery and is creamy and tastes very traditional. Jaggery gives it that feel. It is a nice dessert to serve your guests this diwali. A very traditional yet a nice twist to the regular kulfi.

I am a part Culinary Council of KitchenAid India. And the recipe for Roasted Chana is my contribution to their Blog. Hence i have mostly used KitchenAid Products.

Products featured

Kitchenaid Measuring Cups

KitchenAid Spatula

KitchenAid Cordless Hand Blender

KitchenAid Triply Copperware


2 ltrs – whole milk

1/2 cup – Jaggery powder

Almond slices and Saffron for garnishing 


Take all the milk in a deep saucepan. 

Bring it to a boil. 

Reduce the flame to low and boil it till the milk reduces to 1/4th.

Keep stirring it occasionally with the spatula to avoid the milk from sticking to the bottom of the pan.

The milk should be now thick. 

Take it off the flame and let it cool completely.

Transfer the milk to a blender. Add jaggery powder and blend for till smooth, for about 5 minutes. 

Strain it to remove any dirt that might be there in the jaggery. Also straining removes all the foam that would have formed.  

Let the mixture rest for 15 minutes and fill them into the terrace bowls or kulfi moulds. 

Cover it tightly and freeze overnight. 

Before serving garnish with almond slices and Saffron.

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