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!

Table of Contents

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:

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!