Kesar Badam Kulfi | Almond Kulfi Recipe | How to make Kulfi at Home | Kulfi Ice Recipe | Kulfi Indian Dessert

The sun is peeking through in some parts of the globe and we are still in the mood of chill weather. Regardless of the weather, what could be better than drenching in a kulfi. Today, I’m here to share my all time favourite Kesar Badam Kulfi. Dessert on a stick is what I call it!!…Happy Holi dear friends 🙂

Is kulfi an ice cream? It’s frozen and made with milk and cream, becomes more concentrated by cooking and has a different texture than that of an ice cream. For one thing, you do not whip kulfi like ice cream, so it has less air, more dense and melts slowly.

According to Wikipedia…The word “kulfi” comes from the Persian word for a covered cup. The dessert is likely to have originated in northern India (then under the Mughal Empire) in the 16th century. Traditional desserts already contained a condensed milk mixture to which the Mughals added pistachios and saffron, packed it into metal cones, and froze it using a slurry mixture of ice and salt. They then transported the dessert from the Himalayas to warmer parts of the empire—and kulfi was born.

You can make instant versions of kulfi with condensed milk, evaporated milk and cream. The instant kulfi does taste good but definitely can’t beat the traditional one. When recreating authentic kulfi recipe at home, PATIENCE is the key. There is no short cut method to achieve the original flavour of kulfi. It does take some time to make kulfi but its totally worth the effort and time!!

To prepare this delicious dessert, whole fat milk is cooked very slowly with constant stirring so the milk does not stick. It is cooked until it is thickened and its volume is reduced by half. You need to be alert and ensure that the milk does not burn by stirring it at regular intervals. Add sugar, saffron and chopped nuts to the milk once it reaches half its original quantity. This caramelises the lactose and sugar, giving kulfi a distinct flavour. Then pour kulfi into molds and freeze. Traditionally kulfi is set in terracotta pots or matka. But, you can set kulfi in kulfi moulds that are available in most stores. Alternately you can set it in stainless steel glass or katori or popsicle molds. 

Here’s the creamy, perfectly chewy Kesar Badam Kulfi, a culinary gem among Indian dessert recipes!!

Off to the recipe for Kesar Badam Kulfi!!….Let the magic begin 🙂

Step-by-Step process to make Kesar Badam Kulfi:

• Roughly chop almonds or you can just run it in a blender for a few seconds.

• Soak some shelled & chopped (readily available in the market) almond in 1/4 cup milk for about an hour (optional step).

NOTE:

• I also grind some soaked almonds to a smooth paste and add it towards the end. This adds texture & intensifies the flavour of kulfi.
• Soak chopped almonds at the start of the recipe so that they will be ready by the time you boil milk till it reduces to half the quantity.

• Heat milk in a wide bottomed pan over medium high heat and bring to a boil.
• Allow milk to simmer over medium heat till it reaches half its original quantity. Keep stirring in between.

• Now add saffron, sugar, half of the soaked almonds and the roughly chopped almonds.
• Blend the remaining soaked almonds to a smooth paste in a blender and add it to the simmering liquid. This will intensify the flavour along with thickening the mixture.
• Mix well and keep simmering on medium heat. Keep stirring till it further reduces to almost one third of its original quantity.

• Now the liquid will have a slightly thick consistency like rabdi.
• Turn off heat and allow to cool.

• Once cool, add some cardamom powder and mix well.
• Place the mixture in the fridge for a few hours. This helps to reduce the formation of ice crystals during freezing process. This is an optional step.

NOTE:

An easy way to make cardamom powder is to dry grind the cardamom seeds with a little sugar. You can also store this powder in an airtight jar for about 2-3 weeks and use it.

Freezing Kulfis in Molds:

• Pour the chilled milk mixture into kulfi moulds, popsicle molds or small katoris. 
• Place the kulfi moulds in the deep freezer. After about an hour, stick a wooden stick into each of the kulfis and place it back in the freezer. Let it set overnight or at least 6-8 hours.

NOTE:

• I have a mold which fits only 8 kulfis. Since I was making Kesar Badam Kulfi for a party, I decided to use the disposable shot glasses (picture below) to make rest of the kulfis!!

To Unmould:

• Once the Kesar Badam Kulfi sets, allow the moulds to remain outside the refrigerator for 3-4 minutes or place them under warm running water for just few seconds.
• Now pull out the kulfi with the help of the wooden stick in the centre.
• Garnish Kesar Badam Kulfi with a few chopped nuts and serve immediately.

A Quick Summary:

Print Recipe

Kesar Badam Kulfi | Almond Kulfi Recipe | Kulfi Indian Dessert

Kesar Badam Kulfi is a delicious frozen Indian dessert with the creamy texture of whole-milk, the crunch of almonds combined with a hint of saffron & cardamom.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dessert / Frozen Indian dessert

Cuisine: Indian (North Indian)

Servings: 6 to 10 Kulfis depending on the size

Author: Padma Veeranki

Ingredients

• 1 Litre Full fat milk
• 1 Cup Almonds roughly chopped
• 1/3 Cup Sugar adjust to taste
• Few Saffron strands
• 1/2 teaspoon Cardamom powder
• For Garnish:
• Chopped nuts of your choice

Instructions

• Heat milk in a wide bottomed pan over medium high heat and bring to a boil.
• Allow the milk to simmer over medium heat till it reaches half its original quantity. Keep stirring in between.
• Add saffron, sugar and the roughly chopped nuts.
• Mix well and keep simmering on medium heat. Stir till it further reduces to almost one third of its original quantity.
• Turn off heat when it gets a thick consistency like rabdi and allow to cool.
• Once cool, add some cardamom powder and mix well.
• Pour the chilled mixture into holds and freeze them.
• After an hour, stick a wooden stick into the kulfi and place it back in the freezer. Let it set overnight or at least 6-8 hours.
• To Unmould:
• Once the kulfi sets, allow the moulds to remain outside the refrigerator for 3-4 minutes or place them under warm running water for just few seconds. Now pull out the kulfi with the help of the wooden stick in the centre.
• Garnish with a few chopped nuts and serve immediately.

My Notes:

1. Always make kulfi with full fat milk. It is difficult to get that authentic kulfi texture from skimmed milk.
2. While cooking the kulfi, make sure to reduce the milk to 1/3 of its original quantity.
3. Keep stirring the milk occasionally so that it does not stick to the bottom of the pan giving your kulfi a burnt smell and taste.
4. You can add cashews, pistachios, walnuts or any kind of nuts you like.
5. Adding ground paste of the nuts you are using will intensify the flavour along with thickening the mixture.
6. If you do not have kulfi moulds, you can use stainless steel glasses, small bowls (katoris) or disposable small glasses.
7. Placing the mixture in the fridge for a few hours before pouring into the moulds reduces the formation of ice crystals during freezing process.
8. Do not fill to the brim as Kulfi expands on freezing.
9. Adding a few tablespoons of evaporated milk at the end makes it more creamier and richer.
10. To speed up the thickening process or in case you are using skimmed milk, adding a teaspoon of corn starch dissolved in water will get you the thick consistency but definitely the taste will not be the same as the original.

Hope you enjoyed the recipe for Kesar Badam Kulfi….Do check out other DESSERT RECIPES and HOLI RECIPES from blog.

Many more to come!!…..STAY TUNED!!

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Happy Cooking 🙂

Cheers!!

Padma.