Kharbooja Kulfi (Muskmelon Kulfi)
Ingredients
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2 cups ripe kharbooja cubes (sweet and fragrant)
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1 cup full-fat milk
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½ cup fresh cream (malai or Amul cream)
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4–5 tbsp condensed milk (adjust sweetness)
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2 tbsp milk powder (optional but gives kulfi texture)
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¼ tsp cardamom powder
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8–10 chopped pistachios or almonds
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Few saffron strands (optional)
Steps
-
Blend melon
Blend kharbooja pieces into a smooth puree.
(Important: chill the melon before blending — improves taste.) -
Prepare kulfi base
In a bowl mix:-
Milk
-
Cream
-
Condensed milk
-
Milk powder
Whisk until smooth and slightly thick.
-
-
Combine
Add melon puree + cardamom + nuts.
Mix gently. -
Freeze
Pour into kulfi moulds or small cups.
Freeze for 6–8 hours or overnight. -
Serve
Dip mould briefly in warm water → demould easily.
Pro Tips (important)
-
Always use sweet ripe melon — otherwise flavor becomes dull.
-
Don’t add too much milk → kulfi becomes icy.
-
For extra richness → add 2 tbsp khoya/mawa.
Quick 3-Ingredient Version (lazy method)
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Muskmelon puree
-
Condensed milk
-
Fresh cream
Mix → freeze → done.
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As a Director at The Global Times, my journey continues to be one of growth, purpose, and constant learning.
Tejal KhanvilkarWith an M.Sc. foundation, I believe that education shapes the mind — but it’s vision, creativity, and consistency that truly shape success.
Every day, I strive to bring innovation, balance, and value to our organization — creating something impactful that inspires both our readers and our team.
To me, leadership means more than making decisions — it’s about empowering people, building trust, and leading with positivity, purpose, and passion.