Kulfis have always been a favourite of mine. We rarely got it where we lived and so whenever I had the chance I always chose kulfi over any other frozen treats.
Kulfis are Indian Ice creams which are more creamy and denser than usual ice cream. They are made in various flavours like cardamom, pista, saffron or with fruit flavours of mango, strawberry and so on. I had tried mango before but this Badam Kulfi beats any other flavour I had ever tried.
This recipe is adapted from Sharmis Passions with some additions I made based on other recipes I came across the blog world. Whatever, the results were amazing and I am gonna make this royal quick yummy dessert more often. Do give it a try this summer and thank me in the comments section 😀
- Milk- 2.5 cups (750 ml)
- Sugar- Half cup
- Almonds- 20 medium sized
- Rice flour/Cornflour- 1 teaspoon
- Cardamom pods- 5 to 6
- Saffron strands- 3 or 4 strands
- Condensed Milk- 2tbsp
- Soak almonds in hot water for 15 to 30 minutes.
- Peel off the skin of almonds and keep aside.
- Place milk in a heavy bottomed pan or non stick ware over fire. When it boils, simmer and keep stirring the milk till it reduces to half.
- Keep an eye on the milk so that it doesn't burn and stir occasionally while you are doing other preparations for the Kulfi.
- Grind almonds, sugar, rice flour, cardamom pods and saffron strands with milk into a nice paste.
- When the milk almost reduces to half, add the condensed milk and stir well.
- Add the almond paste and keep stirring.
- Once the sugar is dissolved and the mixture gets cooked, remove from fire and set aside to cool.
- Refrigerate for 10 minutes and blend the mixture to make it more smooth.
- Pour into Kulfi or popsicle molds and sprinkle some chopped nuts on the top.
- Freeze for at least 6 hours or preferably overnight.
- When you are to serve the delicious Kulfi, place the mold in water for one or two minutes and gently pull off the stick.
- Enjoy the homemade goodness.
- Saffron is optional but highly recommended.
- Rice flour gives a creamier texture, but cornflour works fine.Some recipes even use crumbled bread for the purpose.
- Freezing six hours is mandatory and never try removing before the time.
- The mixture might feel too sweet while preparing but it was just right sweet when frozen. Feel free to reduce according to your taste.
- My Kulfi molds were smaller and this yielded nine Kulfis for me.