By Kharbooja Kulfi, also known as Muskmelon Kulfi, is a rich, creamy Indian frozen dessert made using fresh muskmelon pulp, milk, and traditional kulfi ingredients. Unlike regular ice cream, kulfi has a dense and creamy texture with intense flavor. The natural sweetness and aroma of kharbooja make this kulfi refreshing, perfect for summer, and loved by both kids and adults.
Ingredients (Serves 6–8 kulfis)
- Full-fat milk – 1½ liters
- Ripe kharbooja (muskmelon) – 1 medium
- Sugar – ½ cup (adjust to taste)
- Condensed milk – ½ cup
- Milk powder – 2 tablespoons
- Cornflour – 1 teaspoon (optional, for extra creaminess)
- Cardamom powder – ½ teaspoon
- Chopped nuts (almonds, pistachios, cashews) – 2 tablespoons
- Saffron strands – 8 to 10 (optional)
- Fresh cream (malai) – 2 tablespoons
Step 1: Selecting and Preparing Kharbooja
Choose a fully ripe kharbooja with a sweet aroma. Ripe muskmelon gives natural sweetness and strong flavor, which is essential for kulfi. Cut the melon into half, scoop out the seeds, and peel off the skin.
Chop the flesh into small pieces and blend it into a smooth pulp using a mixer. Strain the pulp to remove fiber and keep it aside. Make sure the pulp is thick and smooth. Do not add water while blending.
Step 2: Boiling and Reducing the Milk
Take a heavy-bottom pan and pour 1½ liters of full-fat milk. Place it on medium flame and bring it to a boil. Once boiling, reduce the flame and let the milk simmer.
Stir continuously and scrape the sides of the pan so the milk solids mix back into the milk. Let the milk reduce to almost half its original quantity. This process takes around 25–30 minutes but is very important to achieve authentic kulfi texture.
Reduced milk gives thickness, richness, and natural sweetness to the kulfi.
Step 3: Thickening the Milk Base
Once the milk has reduced, add milk powder and mix well to avoid lumps. Add condensed milk and stir continuously. This enhances the creaminess and richness.
If you want a firmer kulfi, dissolve cornflour in 2 tablespoons of cold milk and add it to the boiling milk. Stir continuously on low flame for 2–3 minutes until the mixture thickens slightly.
Now add sugar and mix until completely dissolved. Taste and adjust sweetness if needed.
Step 4: Flavoring the Kulfi Mixture
Add cardamom powder and saffron strands to the milk mixture. Mix well and let it simmer for 2 minutes so the flavors infuse properly.
Add fresh cream (malai) and mix gently. Switch off the flame and allow the mixture to cool completely. Cooling is important before adding fruit pulp.
Step 5: Adding Kharbooja Pulp
Once the milk mixture is completely cooled, add the prepared kharbooja pulp slowly. Mix gently using a whisk or spatula.
⚠️ Important: Never add fruit pulp to hot milk, as it may curdle.
Add chopped nuts and mix evenly. The kulfi mixture should now be thick, creamy, and aromatic.
Step 6: Setting the Kulfi
Pour the prepared mixture into kulfi moulds or small cups. Tap gently to remove air bubbles. Insert kulfi sticks if using moulds.
Cover the moulds with aluminum foil or lid to prevent ice crystals from forming. Place them in the freezer and let them set for 8–10 hours or overnight.
For best results, freeze undisturbed.
Step 7: Demoulding the Kulfi
Once fully frozen, remove the moulds from the freezer. Dip them in warm water for 10–15 seconds. Gently pull out the kulfi.
Garnish with chopped nuts or rose petals if desired.
Serving Suggestions
Serve kharbooja kulfi:
- As a dessert after lunch or dinner
- At summer parties or festivals
- With falooda sev and rose syrup for a royal touch
It tastes best when served immediately after demoulding.
Tips for Perfect Kharbooja Kulfi
- Always use full-fat milk for rich texture
- Ensure kharbooja is ripe and sweet
- Cool milk completely before adding fruit
- Do not overuse sugar; fruit sweetness should dominate
- Avoid freezer door area to prevent ice crystals
Variations You Can Try
- Kharbooja Malai Kulfi: Add extra fresh cream
- Sugar-Free Kulfi: Use dates syrup or stevia
- Kharbooja Falooda Kulfi: Serve with falooda and basil seeds
- Vegan Version: Use coconut milk and cashew cream
Conclusion
Kharbooja Kulfi is a delightful fusion of traditional Indian kulfi and refreshing summer fruit. The natural sweetness of muskmelon combined with creamy reduced milk makes this dessert irresistible. With patience and proper technique, you can easily prepare restaurant-style kharbooja kulfi at home. This recipe not only beats store-bought ice creams in taste but is also made with real, wholesome ingredients.
Do Follow Us on Instagram
