Holi Recipes: Jalebi, Kulfi and Pomegranate Ice Cream

With Holi just around the corner, we bring you special recipes to celebrate the festival of colours. 

Rose Petal and Pomegranate Ice cream

(serves 6)


  • 4 large pomegranates
  • 500 ml fresh cream
  • 2/3 cup sugar
  • 1 cup fresh rose petals, chopped


  • De-shell the pomegranate, reserving just the seeds and discarding the rest of it.
  • Place the pomegranate seeds in a blender and blend well. Sieve this juice using a strainer. It works even better if a muslin cloth is placed over a strainer. Discard the seeds and reserve the pomegranate juice.
  • Pour the juice in a heavy bottomed saucepan.
  • Bring it to a boil, then simmer for 10 minutes till it has reduced to about one cup. Take it off the flame and let it cool completely.
  • In a separate bowl, whisk the fresh cream for a few minutes, until smooth. Pour in the pomegranate juice, sugar and rose petals.
  • Whisk for 7 to 10 minutes till all the ingredients are well blended.
  • Pour this mixture into a freezer container with a lid and freeze for 4 – 6 hours.
  • Then scrape thru the semi set ice cream and refreeze it for 4 – 5 hours or till it has completely set. Scoop out and serve in individual dessert bowls.

Photograph: Courtesy John Fladd/Creative Commons

Rose Petal Kulfi

(serves 8)


  • 1 litre double toned milk
  • 200 gm condensed milk
  • 1 ½ cup fresh rose petals (shredded)
  • 3 tbsp skimmed milk powder
  • 100 ml fresh cream
  • 1 tbsp rose water
  • A pinch of salt
  • 1 ½ tbsp rice flour


  • Pour the milk into a heavy bottomed sauce pan. Bring it to a boil over medium heat.
  • Place the rice flour and the skimmed milk powder in a cup. Pour a little warm milk over it. Mix it well.
  • Pour this into the boiling milk and stir continuously for a minute till the milk has thickened. Take it off the flame.
  • Pour in the condensed milk along with rose water and a pinch of salt. Mix well for a few minutes.
  • When it has semi-cooled, stir in the rose petals. Mix well.
  • Pour this into 8 kulfi moulds or into a freezer container with a lid.
  • Place it in the freezer for 5 – 6 hours or till completely set. Unmould and serve cold.


(serves 16)


  • 225 gm refined wheat flour
  • 20 gm besan (1 heaped tbsp)
  • 1 ½ tsp corn starch
  • 1 tsp dry yeast
  • 60 ml natural yogurt
  • 60 ml water for making the batter
  • 50 ml lukewarm water
  • 1 ½ tbsp oil for the batter
  • Oil for deep frying

For the sugar syrup:

  • 300 ml water
  • 400 gm sugar
  • 2-3 drops orange food colour


  • Place the yeast in a small bowl. Pour half of the lukewarm water over it. Mix well, cover and set aside for 5-7 minutes till it gets activated.
  • Once the froth comes on top, the yeast is activated and ready to use.
  • Add in the remaining lukewarm water and mix well.
  • In a separate bowl, place the refined wheat flour, besan, corn starch, diluted yeast mixture. Mix well.
  • Add in the yogurt and blend well to ensure that there are no lumps.
  • Pour in a little water at a time and beat it well to make a smooth batter. Cover and set this aside for 10-15 minutes.
  • In the meantime, place the sugar and water in a pan. Bring it to a boil, and then simmer for 12-15 minutes stirring from time to time till you get a one string consistency.
  • Add in the orange food colour and mix well. Now heat oil in a pan.
  • Place the jalebi batter in a piping bag or a zip lock bag and gently cut the end of the piping bag to make a small hole to enable a thin stream of the batter to come out.
  • Hold the bag over the hot oil and begin to pour it in a clockwise or anticlockwise direction to get evenly round jalebis.
  • Let these cook over low flame for 3-4 minutes on each side until light brown in colour. Drain them off the oil and place them directly into the warm sugar syrup.
  • Ensure that you dip each jalebi into the sugar syrup fully and drain out after a minute. Serve warm.

Gitanjali Gurbaxani is a well-known author and food consultant. Email her at [email protected] and view her website at www.gitanjaligurbaxani.com.

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