Since no attempt has been made to produce Kulfi using Amaranthus, the present investigation was carried out with the objective of developing Kulfi by using Amaranthus. Kulfi Mix was standardized to 10 % fat, 10 % SNF, 15 % sugar and % stabilizer. Part of SMP was replaced by adding the amaranths flour. Amaranths: SMP in Kulfi mix was added in ratios of 25:75 (T1), 50:50 (T2), 75:25 (T3), 100: (T4) and (T5). Formulated Kulfi mix, was pasteurized, followed by cooling at 4 ºC. Artificial flavours . Mawa flavour was added @ % by wt of the mix. Then the Kulfi mix was filled in to the Kulfi mould covered with the lid and transferred to candy making machine, set at - 20 ºC for freezing. | Development of kulfi incorporated with amaranthus Rajgara
