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Punjabi Masalewale Gud Di Kulfi ( Spiced Jaggery Kulfi)

How about an Immunity Boosting Sugar-free Kulfi CreamY yet ChunkY in wiNtErS?

Indubitably the most delectable kulfi in an Earthenware Pot. A frozen dessert that is prepared with grated and chunks of spiced jaggery, reduced full-fat milk , Almond paste and garnished with lightly toasted slivered almonds, fennel seeds and pumpkin seeds.

Served chilled in the Earthenware Pots (Matka / Kulhad)


Preparation Time: 10 minutes

Cooking Time: 25 minutes

Chilling Time in the Freezer: 08 hours

Makes: 04 medium sized matkas / kulhad

Ingredients and Quantity:

Masala Gud (Spiced Jaggery), grated- 1/4th cup

Masala Gud (Spiced Jaggery), chunks- 02 tbsp.

Full-fat milk – 2 litres

Almond paste- 1/4th tbsp.

For the Garnish:

Lightly toasted slivered almonds- 04 tsp.

Lightly toasted fennel seeds- 02 tsp.

Lightly toasted pumpkin seeds- 04 tsp.

For the Covering of Matka-

Muslin cloth, unbleached and food safe- 1/4th metre


Food Grade Aluminium foil – as required.


Boil milk in a heavy bottomed non-stick pan. Keep stirring till the milk reduces to ½ of its actual quantity. Add almond paste.

Remove from the flame and pour it in a wide glass bowl and cool it completely.

Add the grated spiced jaggery. Mix well. Now add the chunks and mix lightly so that this can give a chunky texture to the kulfi.

Pour into soaked Kasoras / earthenware pots.

Sprinkle with the slivered almonds, lightly toasted fennel seeds and pumpkin seeds.

Cover each matka / kulhad with a small muslin cloth and tie it.

Place the kulfi matkas / kulhad in the  freezer for 08 hours. Serve chilled.