Description:FIELD OF THE INVENTION
The present invention relates to the field of food technology and dairy product formulation. More particularly, it pertains to the development of a novel frozen dairy dessert, Bel Kulfi, and the process of its formulation utilizing bel fruit (Aegle marmelos) for enhanced nutritional, functional, and sensory attributes.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
People often sought a unique and refreshing frozen dessert in regions where the Bael fruit (Aegle marmelos) thrives. Traditional kulfi flavors, while popular, sometimes lacked the distinctive taste and health benefits offered by indigenous fruits. This led to an underutilization of local produce like Bael, which, despite its cultural significance and digestive properties, was not widely incorporated into appealing dessert formats. Consumers desired a healthier, natural alternative to artificial flavorings and sought creative ways to enjoy Bael during its seasonal abundance. The invention of Bel Kulfi directly addressed these needs by introducing a novel, fruit-based flavor that leveraged local ingredients, offering a refreshing and potentially more nutritious frozen treat.
The creation of Bel Kulfi marks a blend of culinary tradition and regional produce. This inventive frozen dessert combines the cherished, rich texture of Indian kulfi with the distinct flavor of the Bael fruit (also known as wood apple). Its development was not merely about introducing a new taste; it tackled a dual challenge. On one hand, it fulfilled a growing desire for diverse kulfi options that offered unique, natural fruit essences beyond standard nuts and spices. On the other, it presented an attractive method for consuming the Bael fruit, a local agricultural product valued for its many health advantages yet frequently overlooked in daily sweets. Consequently, Bel Kulfi acts as a delightful connection, providing a refreshing and inherently nourishing indulgence that resonates with the increasing consumer demand for natural components and health-conscious food choices. The process begins with the careful preparation of the Bael fruit itself. This involves extracting the fibrous, aromatic pulp from the hard shell, followed by a crucial sieving or blending step to remove seeds and coarse fibers, ensuring a smooth, palatable consistency that is essential for a high-quality frozen dessert. This prepared Bael puree is then introduced into the kulfi base, which has undergone significant milk reduction. The timing of this incorporation is important; it is typically added after the milk has been sufficiently concentrated and cooled, to preserve the delicate flavors and bioactive compounds of the fruit. The ratio of Bael pulp to the condensed milk is carefully calibrated to achieve the desired balance of fruit flavor against the rich dairy notes, while also ensuring the mixture maintains the correct viscosity for freezing. Traditional kulfi flavorings, such as cardamom, may still be included to complement the Bael. The final mixture is then poured into molds and subjected to the characteristic slow, static freezing method, often using an ice-salt bath. This non-churned freezing process is critical for maintaining the dense, crystalline-free texture unique to kulfi, and the natural pectin in Bael might even subtly contribute to the final product's melt resistance. Beyond its unique taste, the true value of Bel Kulfi as an invention lies in its ability to deliver the remarkable health and nutritional benefits inherent in the Bael fruit. This makes it a more wholesome choice compared to many conventional frozen desserts.
Nutritionally, Bael fruit is a rich source of dietary fiber, which is vital for promoting healthy digestion, aiding in regular bowel movements, and supporting overall gut wellness. It also provides a good array of vitamins, notably Vitamin C, a powerful antioxidant that bolsters the immune system, and Vitamin A (in the form of beta-carotene), essential for good vision and skin health. Furthermore, Bael fruit contributes significant minerals like calcium (beneficial for bone density), potassium (important for fluid balance and muscle function), and phosphorus. From a health perspective, Bael fruit is traditionally recognized for its antioxidant, anti-inflammatory, and antimicrobial properties, attributed to its rich profile of phytochemicals such as tannins, flavonoids, and coumarins. These compounds help combat oxidative stress in the body, reduce inflammation, and may offer protective effects against certain infections. Historically, Bael has been utilized in Ayurvedic practices for its ability to improve digestion, alleviate constipation, and potentially aid in regulating blood sugar levels. By embedding these properties into a popular dessert, Bel Kulfi becomes a delicious and culturally relevant vehicle for delivering these traditional wellness benefits, making it an innovative step in combining indulgence with natural health advantages. The idea for Bel Kulfi likely stemmed from a desire to do more with this indigenous fruit, which has been appreciated for generations not just for its taste, but for its natural goodness. People wanted a dessert that felt wholesome, natural, and perhaps even a little bit healthful, beyond just being a sweet indulgence. The result is a dessert that offers a novel taste sensation—a subtle blend of sweetness, a hint of fruitiness, and a gentle aroma, all while delivering a cooling sensation. It is perfect for those who appreciate natural flavors and seek a treat that also subtly contributes to their well-being, making it an appealing invention.
Several patents issued for frozen products but none of these are related to the present invention. Patent GB2486731A relates a traditional Indian dessert that is of a similar type to ice cream, but it has its own distinct method of preparation and ingredients that separate it from typical ice cream. Kulfi includes ingredients as food additives in order for those foods to achieve particular properties such as creaminess, colouring, and thickening, rather than Kulfi. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavorings and colorings are used in addition to, or in replacement of, the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming, resulting in a smoothly textured ice cream.
Another patent WO2018114200A1 disclosed method of producing a Kulfi mix is provided. The method comprises mixing at least a liquid, milk powder and sugar to a blend of ingredients that has a first predetermined amount of solid content, heating the blend of ingredients to a first predetermined temperature, for initiating a Maillard reaction, adding liquid to the blend of ingredients for Cooling and thereby reducing the temperature of the blend of ingredients, to a second predetermined temperature for controlling the Maillard reaction, and Reducing its solid content to a second predetermined amount of solid content that is lower than the first predetermined amount of solid content, thus forming a Kulfi mix.
Another patent WO2005063055A1 relates to the bael fruit powder and method for the preparation of the same. The present invention particularly relates to spray drying of formulated Bael fruit pulp to get a free-flowing yellowish red dried powder having good shelf life.
Another patent WO2012000692A1 relates generally to the field of food and beverages.In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the present invention relate to compositions comprising dry fruit or vegetable pulp and sugar powder wherein the sugar is at least partially embedded in the pores of the pulp cell structure and wherein the size of the pulp particles is selected in a way that, e.g., segregation of low-density pulp particles are avoided during transportation and storage time.
OBJECTS OF THE INVENTION
Main object of the present invention is to development of bel kulfi and process thereof for formulation.
Another object of the present invention is to develop a novel formulation and process for the preparation of Bel Kulfi by incorporating Aegle marmelos (bel fruit) into a traditional dairy dessert.
Another object of the present invention is to provide a nutritious and functional frozen dessert that combines the health benefits of bel fruit with the sensory appeal of kulfi.
Another object of the present invention is to enhance the flavor, texture, and stability of kulfi through optimized formulation and processing techniques.
Another object of the present invention is to offer a value-added utilization of bel fruit in the dairy and food industry, thereby promoting its commercial application.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention discloses the development of Bel Kulfi and the process thereof for formulation. The invention integrates Aegle marmelos (bel fruit) with conventional kulfi preparation methods to produce a nutritionally enriched frozen dairy dessert. The formulation involves the selection and preparation of bel fruit pulp, its incorporation with milk and other standard kulfi ingredients, followed by controlled processing to achieve desirable texture, taste, and stability. The process not only enhances the sensory appeal of kulfi but also imparts the functional and therapeutic properties of bel fruit, including digestive, antioxidant, and cooling benefits. The invention provides a novel, cost-effective, and scalable approach for producing a functional kulfi product, suitable for both small-scale and industrial-level applications, thereby offering value addition to traditional dairy desserts and promoting wider utilization of bel fruit in the food industry.
Herein enclosed A process for the preparation of Bel Kulfi comprising the steps of:
selecting ripe Bel fruit (wood apple) and scooping out the pulp;
soaking the pulp in water for about 30 minutes;
straining the soaked pulp to remove seeds and fibers;
boiling full-cream milk until it reduces to half of its original volume;
adding sugar and cardamom to the reduced milk;
cooling the reduced milk to room temperature;
mixing the strained Bel pulp into the cooled milk;
whisking the mixture to obtain a uniform, lump-free blend; and
pouring the mixture into kulfi molds, sealing, and freezing for 6–8 hours or overnight to obtain Bel Kulfi.
The soaking of Bel pulp in water for about 30 minutes facilitates removal of seeds and fibrous matter.
The milk is full-cream milk reduced to approximately 50% of its original volume to provide thickness and creaminess.
Sugar and cardamom are added to enhance sweetness and flavor of the kulfi.
The freezing step is carried out for a duration of 6–8 hours or overnight to ensure proper setting of the Bel Kulfi.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig. 1 Pictures of prepared Bel Kulfi

DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, a process for the preparation of Bel Kulfi utilizing ripe Bel fruit (wood apple) in combination with milk and flavoring agents to produce a nutritious frozen dairy dessert.
In some embodiments of the present invention, the method comprises selecting ripe Bel fruit, breaking the fruit to scoop out the pulp, and soaking the pulp in water for about 30 minutes.
In some embodiments of the present invention, the soaked pulp is then strained to remove seeds and fibrous material, yielding a smooth fruit extract.
In some embodiments of the present invention, separately, full-cream milk is boiled and reduced to approximately half of its original volume, after which sugar and cardamom are added to enhance sweetness and flavor.
In some embodiments of the present invention, the reduced milk is cooled to room temperature and subsequently mixed with the strained Bel pulp, followed by thorough whisking to achieve a uniform, lump-free mixture.
In some embodiments of the present invention, the prepared mixture is then poured into kulfi molds, sealed, and subjected to freezing for a period of 6–8 hours or overnight to obtain the final Bel Kulfi product.
Herein enclosed A process for the preparation of Bel Kulfi comprising the steps of:
selecting ripe Bel fruit (wood apple) and scooping out the pulp;
soaking the pulp in water for about 30 minutes;
straining the soaked pulp to remove seeds and fibers;
boiling full-cream milk until it reduces to half of its original volume;
adding sugar and cardamom to the reduced milk;
cooling the reduced milk to room temperature;
mixing the strained Bel pulp into the cooled milk;
whisking the mixture to obtain a uniform, lump-free blend; and
pouring the mixture into kulfi molds, sealing, and freezing for 6–8 hours or overnight to obtain Bel Kulfi.
The soaking of Bel pulp in water for about 30 minutes facilitates removal of seeds and fibrous matter.
The milk is full-cream milk reduced to approximately 50% of its original volume to provide thickness and creaminess.
Sugar and cardamom are added to enhance sweetness and flavor of the kulfi.
The freezing step is carried out for a duration of 6–8 hours or overnight to ensure proper setting of the Bel Kulfi.
EXAMPLE 1
BEST METHOD
The method for the preparation of Bel Kulfi comprised the following steps. Initially, ripe Bel fruit, also known as wood apple, was selected for its pulp quality. The fruit was broken open, and the pulp was carefully scooped out. The obtained pulp was then soaked in water for approximately 30 minutes to soften the fibers and enhance extractability. Following soaking, the pulp was strained to effectively remove seeds and fibrous matter, thereby yielding a smooth Bel extract. In parallel, full cream milk was boiled and reduced to nearly half of its original volume to achieve the desired thickness and richness. To the reduced milk, sugar and cardamom were added, which imparted sweetness and flavor to the mixture. The milk mixture was then allowed to cool down to room temperature. Once cooled, the strained Bel pulp was gradually incorporated into the milk base, and the mixture was thoroughly whisked to ensure uniform blending without the formation of lumps. The prepared mixture was subsequently poured into kulfi molds, which were sealed to prevent contamination. Finally, the molds were subjected to freezing for a period of 6–8 hours or overnight, resulting in the formation of Bel Kulfi with desirable texture, flavor, and consistency.

Example 2
Experimental data:
Moisture Content:
It was observed that there was a significant change in the moisture content of the Bael Kulfi (64%) compared to the normal kulfi (94%). Because the Bael pulp was soaked in the water which retained water in it.
Ash content:
In the Bael incorporated kulfi (1.2%) there was comparatively more ash content than the normal kulfi (0.78%).
Fat content:
It was observed that the Bael kulfi (4.48%) contained less fat than the normal kulfi (5.13%).
Carbohydrate content:
The Bael kulfi (23.91%) contained less carbohydrate than the normal kulfi (27.41%).
Protein Content:
The normal Kulfi (4%) gave higher protein yield than Bael Kulfi (2.89%).
Fiber content:
Bael incorporated Kulfi (0.35%) contained more amount of fiber than the normal kulfi (0.24%).
pH:
There was a slight change in the pH content in Bael kulfi (6.57) when compared to normal kulfi (6.92).
TSS:
There was a slight decrease in the TSS content in the Bael kulfi (32.5°Brix) when compared to normal kulfi (33.67°Brix).
Melting Rate:
The melting rate was slower in Bael Kulfi (30.13mL/15min) when compared to normal kulfi (31.54mL/15min).
According to the results of the study developing kulfi by incorporation of Bel pulp. Evaluation for the resulting kulfi samples for their physicochemical, microbiological, and organoleptic (sensory) characteristics were conducted.
The investigation revealed that Bel pulp significantly impacted the kulfi. Kulfi with added Bel showed an increase in pH, moisture content, ash and fiber. Conversely, including Bel pulp led to a decrease in fat, protein, total soluble solids, carbohydrate. A reduction in the kulfi's melting point was also observed when Bel pulp was incorporated.
Natural orange color (slight) was also developed in the Bael Kulfi due to the presence of beta-carotene in the Bael fruit. All kulfi samples proved to be microbiologically safe, with no detectable coliform, yeast, or molds. Furthermore, the production cost of kulfi blended with Bel pulp was lower than that of the control.

ADVANTAGES OF THE INVENTION:
• It introduces a refreshingly new flavor to the world of frozen treats. Unlike common kulfi variations, Bel Kulfi offers a distinct, aromatic, and subtly tangy taste from the Bael fruit, providing a unique sensory experience for those seeking something different. Increased antioxidant activity in tofu made with flaxseed shields cells from oxidative damage.
• It significantly enhances the dessert's nutritional value. By incorporating Bael fruit, this kulfi becomes a source of natural fiber, essential vitamins like C and A, and important minerals such as calcium and potassium. The fruit also contributes antioxidant and anti-inflammatory properties, making Bel Kulfi a more wholesome option that can even aid digestion and boost immunity—benefits rarely found in typical frozen desserts.
• The invention promotes the utilization of local produce. It offers an appealing new use for Bael fruit, which might otherwise be underappreciated or limited in its applications. This not only adds value to a native agricultural product but can also support local economies by creating a new demand for the fruit.
• Bel Kulfi stands as a testament to culinary innovation and cultural appreciation. It demonstrates how traditional Indian desserts can be creatively adapted with indigenous ingredients, keeping classic recipes relevant and exciting for modern tastes while celebrating the richness of local produce.
 
, Claims:1. A method for the preparation of Bel Kulfi comprising the steps of:
a) selecting ripe Bel fruit (wood apple) and scooping out the pulp;
b) soaking the pulp in water for about 30 minutes;
c) straining the soaked pulp to remove seeds and fibers;
d) boiling full-cream milk until it reduces to half of its original volume;
e) adding sugar and cardamom to the reduced milk;
f) cooling the reduced milk to room temperature;
g) mixing the strained Bel pulp into the cooled milk;
h) whisking the mixture to obtain a uniform, lump-free blend; and
i) pouring the mixture into kulfi molds, sealing, and freezing for 6–8 hours or overnight to obtain Bel Kulfi.
2. The method as claimed in claim 1, wherein the soaking of Bel pulp in water for about 30 minutes facilitates removal of seeds and fibrous matter.
3. The method as claimed in claim 1, wherein the milk is full-cream milk reduced to approximately 50% of its original volume to provide thickness and creaminess.
4. The method as claimed in claim 1, wherein sugar and cardamom are added to enhance sweetness and flavor of the kulfi.
5. The method as claimed in claim 1, wherein the freezing step is carried out for a duration of 6–8 hours or overnight to ensure proper setting of the Bel Kulfi.