Kulfi (chocolate)
Global • All Foods
How to Make Kulfi (Chocolate) – Traditional & Healthy Version
Kulfi, the celebrated frozen dessert of India, is a creamy, dense treat that has delighted generations during hot summers and festive occasions. Originating from the Mughal era, kulfi is often called 'desi ice cream', but its rich texture sets it apart from the churned varieties. Traditionally flavored with cardamom, rose, or pistachio, this chocolate kulfi brings a modern twist using pure cocoa, blending authentic Indian kulfi-making with the universal love of chocolate. This healthy kulfi (chocolate) recipe uses toned milk (doodh), natural cocoa powder, and jaggery (gur) instead of refined sugar, making it a guilt-free indulgence. Served in matka (earthen pots) or classic kulfi molds, kulfi is a highlight at Indian festivals like Holi and Diwali, and is enjoyed in bustling markets and homes across the country. Its irresistible taste and creamy texture make chocolate kulfi a popular snack for all ages, while the healthier ingredients ensure it fits well into a calorie-conscious diet. Try this simple recipe to recreate the magic of Indian kulfi at home, perfect for family gatherings or as a refreshing treat after a meal.
Ingredients(for 1 small kulfi (approx. 100 ml))
- 2 cups Toned milk (doodh) (preferably cow milk)
- 3 tbsp Jaggery (gur) (finely grated)
- 2 tbsp Unsweetened cocoa powder (for chocolate flavor)
- 1 tbsp Cornflour (makai atta) (for thickening)
- 1 tbsp Chopped almonds (badam) (optional garnish) - optional
- 1 tbsp Chopped pistachios (pista) (optional garnish) - optional
- 1/8 tsp Green cardamom powder (elaichi) (for aroma)
- 2 tbsp Low-fat cream (malai) (optional for richer kulfi) - optional
- 1/4 tsp Rose water (gulab jal) (for a floral hint) - optional
- 1 tbsp Chopped dark chocolate (optional, for texture) - optional
Instructions
- 1
Heat toned milk in a heavy-bottomed kadhai on medium flame. Stir continuously to avoid burning and reduce to half its volume.
8 minutes
Use a thick kadhai to prevent milk from sticking.
- 2
Dissolve cornflour in 2 tbsp cold milk to make a smooth paste. Add this to the reduced milk and mix well to thicken.
3 minutes
Always dissolve cornflour separately to prevent lumps.
- 3
Add jaggery and cocoa powder to the milk mixture. Stir till jaggery melts and cocoa is well incorporated.
4 minutes
Add jaggery after removing from direct heat to avoid curdling.
- 4
Mix in elaichi powder, optional rose water, and low-fat cream (if using). Stir until the mixture is smooth and aromatic.
2 minutes
Cardamom enhances both chocolate and milk flavors.
Why This Dish is Healthy
Unlike traditional kulfi recipes loaded with full-fat milk and sugar, this version uses toned milk and jaggery, reducing calories and glycemic load. The addition of nuts provides healthy fats and protein, making the dessert more satiating. By skipping condensed milk and using natural cocoa, the recipe remains low in saturated fat and refined sugars, aligning perfectly with weight management and heart-friendly diets.
This chocolate kulfi is made with toned milk, providing a good source of calcium, vitamin D, and protein while keeping fat content low. Jaggery is a natural sweetener that contains iron and antioxidants, making it a healthier alternative to refined sugar. Almonds and pistachios add healthy fats, fiber, and micronutrients. Using cocoa powder boosts antioxidants and magnesium, supporting heart health. Portion control and mindful ingredients ensure this snack fits well into balanced diets.
Pro Tips
- 💡Tip 1: Don’t overcook jaggery to prevent bitterness.
- 💡Tip 2: Stir milk frequently to avoid scorching and ensure creaminess.
- 💡Tip 3: For extra smooth kulfi, strain the mixture before freezing.
Storage & Serving
Store kulfi in airtight molds or containers in the freezer for up to 1 week. Keep away from strong odors to preserve flavor. Always serve immediately after unmolding for best texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
