We are finding all sorts of way to keep ourselves cool in this hot summer! I am trying to use all seasonal vegetables in my kitchen and also trying to prepare many different types of ice-cream and juices to help my kids beat the heat while enjoying summer holidays!. This time, I decided to do Kesar Badam Kulfi. Kulfi are always special to us and we have different flavours of kulfi. Whenever, I go to Dhaba or other Indian Restaurants, I love to order Mango Kulfi, Pista or Kesar Badam as they are really lip-smaking varieties. Lets see how we can concoct this lip-smaking Kesar Badam Kulfi. Get ready to taste this yummy dessert!
Tips for making Kesar Badam Kulfi:
- Always use full-fat milk for making kulfi
- Keep stirring continuously milk and badam mixture to ensure its not getting stuck to bottom of pan or getting burnt
- We can add unsweetened khoya to get richer consistency easily without much of stirring effort
- The Kulfi mixture should be really thick before you pour it into the molds for freezing. This will make sure that the kulfi’s have no ice crystals in them upon freezing.
- I have used popsicle mould, if you don't have it, you can use disposable cups and close each cup with aluminum foil and insert a popsicle stick and freeze it. Once the kulfi is set, we can tear the paper cup and discard
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Recipe Card for Kesar Badam Kulfi:
Kesar Badam Kulfi
Equipments Needed
- Mixer Grinder
- Whisk
- Kulfi Mold
Servings: 10 Kulfis
Calories: 97kcal
Kesar Badam Kulfi, an absolutely refreshing treat for summer! Creamy milk along with the richness of almond, with a hint of saffron makes this kulfi an ultimate treat to our taste buds!
Print Recipe
Ingredients
- 100 gm Almonds
- 1 cup Milk 1 cup = 250 ml
- ¾ cup Milk Powder
- 3 tablespoon Sugar
- 1 cup Fresh Cream
- 4 nos Saffron Threads
- ½ teaspoon Cardamom Powder
Instructions
- Soak 75 grams of the almonds in hot boiling water. Cover it and keep it aside for 20 minutes.
- After 20 minutes, drain the water and remove the skin and keep it aside. Finely chop the remaining 25 grams of almonds and keep it ready.
- Add the blanched almonds to the mixer and grind it to a paste. We can add 2 tablespoon of milk to get a smooth paste.
- Take a sauce pan and add milk, milk powder, sugar and whisk well to avoid any lumps. Keep the sauce pan in flame and in medium flame whisk the milk+milk powder mixture so that it doesn’t get burnt in the bottom of the vessel. Add the ground almond paste and stir well.
- Add saffron thread and cardamom powder to the milk and stir well and allow the milk to boil.
- When the milk starts to boil, remove from flame and pour it in a mixing bowl. Whisk it continuously so that it cools down fast.
- When the milk is still hot enough, add cream and stir well. Add the finely chopped almonds to the kesar badam mixture.
- Stir well and allow it to cool off fully. Take the kulfi mold or popsicle mold and pour the kesar badam mixture.
- Cover each mold with the lid. If you don’t have a mold, do not panic. You can also use any air-tight container or paper cups. If you plan to use paper cup, just cover the top with an aluminium foil and put a rubber band so that the foil will not open up. We need to keep the mold / paper cup in the freezer in vertical position.
- If you feel your paper cup is wobbly, place the paper cup in a bowl and keep the bowl inside the freezer. Let the kulfi get set up in the freezer for 5 hours or overnight. If you are going to use paper cup, you could take out the cup after an hour and insert an ice-cream stick in the middle and again put it in freezer.
- After the kulfi is fully set, take out the mold and place it in warm water for 4-5 minutes and then gently remove the kulfi from the mold.
Nutritional Info
Nutrition Facts
Kesar Badam Kulfi
Amount Per Serving (1 Kulfi)
Calories 97
Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 12mg4%
Sodium 183mg8%
Potassium 73mg2%
Carbohydrates 8g3%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures :
- Soak 75gms of almonds in hot boiling water, cover it and keep it aside for 20 minutes. After 20 minutes, drain the water and remove the skin and keep it aside. Finely chop the remaining 25gms of almonds and keep it ready
- Add the blanched almonds to the mixer and grind it to a paste. We can add 2 tablespoon of milk to get a smooth paste
- Take a sauce pan and add milk and milk powder and sugar and whisk well to avoid any lumps. Keep the sauce pan in flame and in medium flame whisk the milk+milk powder mixture so that it doesn't get burnt in the bottom of the vessel. Add the ground almond paste and stir well
- Add saffron thread and cardamom powder to the milk and stir well and allow the milk to boil
- When the milk starts to boil, remove from flame and pour it in a mixing bowl and whisk it continuously so that it cools down fast
- When the milk is still hot enough, add cream and stir well. Add the finely chopped almonds to the kesar badam mixture
- Stir well and allow it to cool off fully. Take the kulfi mould or popsicle mould and pour the kesar badam mixture
- Cover each mould with the lid. If you don't have a mould, do not panic. You can also use any air-tight container or paper cups. We surely need to cover it. If you plan to use paper cup, just cover the top with an aluminium foil and put a rubber band so that the foil will not open up. We need to keep the mould / paper cup in the freezer in vertical position. If you feel your paper cup is wobbly, place the paper cup in a bowl and keep the bowl inside the freezer. Let the kulfi gets sets up in the freezer for 4-6 hours or overnight. If you are going to use paper cup, you could take out the cup after an hour and insert an ice-cream stick in the middle and again put it in freezer. After the kulfi is fully set, take out the mould and place it in warm water for 4-5 minutes and then gently remove the kulfi from the mould
- If you are using an air-tight container, take out the container and place it in warm water and then flip the container in a plate and you could chop the kulfi into pieces and enjoy!
- The lip-smacking Kesar Badam Kulfi is now ready.
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| Kesar Badam Kulfi |
