How to make Gajar Halwa Kulfi Bombs -

Kulfis coated with gajar halwa and deep fried to a lovely golden crispiness

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Readymade gajar halwa, Tillewali malai kulfi

Cuisine : Indian

Course : Mithais

You can also find more Mithais recipes like Ukdiche Modak Til ki Burfi Atta Besan Laddoo Kalakand

Gajar Halwa Kulfi Bombs

Gajar Halwa Kulfi Bombs Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1-1.30 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Gajar Halwa Kulfi Bombs Recipe

  • Readymade gajar halwa as required

  • Tillewali malai kulfi 2

  • Oil to deep fry

  • Refined flour (maida) 1 cup

  • Corn flour 1/2 cup

  • Cinnamon powder 1/4 teaspoon

  • Vanilla essence 1/4 teaspoon

  • Powdered sugar 1 tablespo for garnish

  • Baking soda a pinch

  • Chocolate sauce for drizzling

  • Cocoa powder for garnish

  • Chocolate vermicelli for garnish

  • Walnuts 10-15 for garnish


Step 1

Cut the kulfis into 4 cms long pieces. Coat each piece of kulfi with gajar halwa and freeze them.

Step 2

Heat sufficient oil in a kadai.

Step 3

Take refined flour, cornflour, cinnamon powder, vanilla essence, powdered sugar and baking soda in a bowl. Add sufficient water and whisk well to make a thick and smooth batter.

Step 4

Dip the coated kulfis in this batter, slide into hot oil and deep fry till golden and crisp. Drain on absorbent paper.

Step 5

Arrange them on a serving plate. Drizzle chocolate sauce over them, sift cocoa powder and powdered sugar and sprinkle chocolate vermicelli on top. Crush and sprinkle California walnuts and drizzle some more chocolate sauce.

Step 6

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.