Abstract: Jambhul (Syzygium cumini L) is an indigenous minor fruit of India which is especially available in summer season and is very good source for medicinal purpose. In the present investigation jambhul was preserved by using infrared drying technology and jambhul powder was utilized to develop Kulfi which is popular Indian frozen dessert. The infrared jambhul powder showed TPC (27.61 mg/g), TF (28.75 mg/g), Anthocyanins (2.59 mg/g), ABTS (27.19 µM/g), and DPPH (375.32 µM/g). Kulfi prepared by using 3% of jambhul powder which was optimized on the basis of 9- Point Hedonic Scale. Milk kulfi showed enhancement in TPC (78.68%), TF (13.98%) anthocynin (0.31%), ABTS capacity (66.20%), DPPH (91.22%) by incorporation of 3% of jambhul powder. Freezing showed significant decrease (p < 0.05) in nutraceutical component (phenolic, flavonoid, anthocynin and antioxidant capacity by ABTS and DPPH). Anthocynin and flavonoids were additional to milk kulfi. Thus, Jambhul powder could be used as functional ingredient in the development of Kulfi.