Abstract
Kulfi is 500 years old popular frozen dessert of Indian origin and it occupies a privilege position among the traditional Indian dairy products. Due to its palatability and comparatively low cost, kulfi is popular in many parts of country. The present study was carried out with incorporation of betel vine leaves extract at 10, 15, 20 per cent levels represented as T1, T2, T3 respectively and T0 is control without incorporation of betel vine leaves extract. The prepared betel vine kulfi was subjected to physicochemical analysis such as total soilds, fat, protein, total sugar, ash, titratable acidity. Kulfi prepared with 15 per cent betel vine leaves extract was found superior over rest of the treatments.
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