Rajbhog Ice cream is a very popular ice cream in India. It is so delicious and also a very healthy Ice cream. “Raj” means King and “Bhog” means food so it literally means a dish fit only for kings. It justifies its name as it is made of very rich ingredients such as Milk, Mawa, dry fruits, cardamom, Saffron, nuts, cream, rose petals, kewra water, and so on. The combination of these rich ingredients gives this dish a very rich texture and makes it a luxury with so much flavor and taste. The ice cream is also prepared during special occasions and festivals. The kids will surely love this ice cream and you can treat yourself to this rich ice cream during the hot summers.
It is also different from normal ice creams that we eat every day. This is a traditional recipe for Indian desserts or Ice cream. You can also check the recipe for Homemade Mawa/Khoya that makes the taste even more delicious.
Check out my other Ice cream recipes such as Vanilla Ice Cream. Also, check my other traditional Indian dessert recipes such as Laccha Rabdi, Gulab Jamun, Ras malai, and Gujiya, and Indian Ice cream such as Malai Kulfi, Kulfi without condensed milk, and Kesar Pista Kulfi.
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Rajbhog Ice Cream Recipe in Hindi Video
Rajbhog Ice Cream Ingredients
- 1/2 cup chopped cashew and almond
- 2 tbsp chopped pistachios
- 1/2 liter milk
- 3 tbsp milk powder
- 1.5 tbsp cornflour
- 1 tsp cardamom powder
- 1 tsp saffron
- 1/2 cup brown sugar
- 3/4 cup whipped cream
- 1/2 cup Mawa/Khoya
- 1/2 tsp Keora water
- chopped dry fruits, rose petals, and silver leaf for garnishing
How to make Rajbhog Ice Cream (Step-by-Step Instructions)
1. To make ice cream, finely chop 1/2 cup Cashew and almond together and add it to a pan.
2. Stir and dry roast the nuts on low flame. Dry Roasting dry fruits makes them more crunchy and enhances the taste of the ice cream.
3. After 5 minutes, add 2 tbsp pistachios and dry roast it on low flame for 1 minute.
4. Transfer the roasted dry fruits to a separate plate and keep it aside.
5. Now, take 1/2 liter of full cream milk. Keep 1/2 cup milk aside for now and add the rest to the pan to boil it on high flame.
6. In the meantime, add 3 tbsp milk powder and 1.5 tbsp cornflour the milk that was kept aside in a cup.
7. Mix well to make a lump-free mixture. Keep it aside.
8. Once the milk comes to a boil, turn the flame to medium, mix it well, and scrap the sides to add them back to the mixture. This makes it even more creamy.
9. Add the cornflour mixture to the milk. Mix it well.
10. Cook the milk on low to medium flame. Keep stirring or it may stick to the bottom.
11. After cooking for 2 minutes, add 1 tsp cardamom powder, 1 tsp saffron, and 1/2 cup brown sugar. Mix well. You can add any type of sugar you want.
12. Cook it on low to medium flame and keep stirring. Scrap the malai formed on the sides and add it to the mixture.
13. After cooking for 8 minutes, the desired consistency is reached. Turn the flame to high and cook for 1 minute.
14. After 1 minute, the mixture is ready. Turn off the flame. Let it cool at room temperature and then refrigerate the mixture for half an hour.
15. Take 3/4 whipped cream in a bowl.
16. Whip for 6-7 minutes.
17. Now, add the milk mixture to the cream bowl.
18. Take 1/2 cup Mawa/Khoya. Crush with your hands and add to the bowl. This Mawa is homemade and I’ll give the link to the recipe. Homemade Mawa makes any dessert even more creamy and delicious.
19. Add 1/2 tsp of Keora water to the bowl. Keora water is used to add flavor to the dish.
20. Add 2 tbsp roasted dry fruits. It will add crunch and make the ice cream rich in taste and flavor.
21. Now, whip it for 4 minutes to make it creamy.
22. After 4 minutes, scrap the sides and you can check the texture of the dish has come out soft and creamy. It is not too thick and not runny.
23. Take a freezer ice cream container. Place food wrap and then use a spatula and transfer the ice cream base to the container.
24. Cover the ice cream base by pressing the food wrap on top to prevent ice crystals from forming. Put it in the Freezer for at least 6 hours or overnight.
25. If there is an extra ice cream base left, you can pour it into any cup or glass, cover it with food wrap, and put it in the freezer overnight.
26. Take it out of the freezer the next morning and remove the food wrap. You can see that it has set well.
27. Now, cut from the middle into two equal block-size pieces. Keep one separately for future use and we will use the other for garnishing.
28. Garnish it with chopped dry fruits, rose petals, and silver leaves.
29. Also, take out the ice cream from the glass, cut it into four pieces, and garnish it with dry fruits.
30. Now, cut the Ice cream block into equal-sized pieces and serve it to your family and friends.
31. Enjoy your delicious and tasty Homemade Rajbhog Ice cream.
Tips
- Use full cream milk instead of skim milk for a richer taste.
- Roasting the dry fruits brings out the flavor and fragrance.
- Keep stirring the milk after adding the milk powder as it may stick.
- Scrap the malai formed on the sides and add it to the mixture as it makes the ice cream more creamy.
- Serve with chopped dry fruits and nuts.
- Keora water gives the ice cream a market-like flavor. If you don’t have Keora water available, you can use rose water.
- The Ice cream can be stored for up to 2 weeks.
Recipe Card
Rajbhog Ice cream
Ingredients
- 1/2 cup chopped cashew and almond
- 2 tbsp chopped pistachios
- 1/2 liter milk
- 3 tbsp milk powder
- 1.5 tbsp cornflour
- 1 tsp cardamom powder
- 1 tsp saffron
- 1/2 cup brown sugar
- 3/4 cup whipped cream
- 1/2 cup Mawa/Khoya
- 1/2 tsp Keora water/Rose water
- chopped dry fruits, rose petals and silver leaf for garnishing
Instructions
- finely chop 1/2 cup Cashew & Almond together and add it to a pan.
- Stir and dry roast the nuts on low flame.
- After 5 minutes, add 2 tbsp pistachios, dry roast it on low flame for 1 minute. Keep it aside for now.
- Out of 1/2 liter milk, Keep 1/2 cup milk aside for now and add the rest to the pan to boil it on high flame.
- In the meantime, add 3 tbsp milk powder and 1.5 tbsp cornflour to the milk that was kept aside in a cup and create a lump-free mixture.
- Once the milk comes to a boil, turn the flame to medium and mix it well
- Add the cornflour mixture to the milk and Cook the milk on low to medium flame. Keep Stirring.
- After cooking for 2 minutes, add 1 tsp cardamom powder, 1 tsp saffron and 1/2 cup brown sugar. Mix well. Cook it on low to medium flame and keep stirring.
- The desired consistency is reached after cooking for 8 minutes. Turn the flame to high and cook for 1 more minute.
- Turn off the flame. Let it cool at room temperature and then refrigerate the mixture for 30 minutes.
- In a separate bowl, Whip 3/4 cup of whipped cream for 6-7 minutes.
- Add the milk mixture to the cream bowl.
- Take 1/2 cup Mawa/Khoya. Crush with your hands and add to the bowl.
- Add 1/2 tsp of Keora water to the bowl.
- Add 2 tbsp roasted dry fruits.
- Whip it for 4 minutes and the creamy base is ready.
- Take a freezer ice cream container. Place food wrap and transfer the base to it.
- Cover the top by food wrap.Also, freeze the extra or remaining base(if any) to a glass or bowl.
- Put it in the freezer for at least 6 hours or overnight.
- Garnish with chopped dry fruits, rose petals and silver leaf.
