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    Home » Recipes » Dessert Recipes

    Badam Kesar Kulfi

    Published: May 30, 2018 · Modified: Sep 6, 2021 by Ramya · 8 Comments

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    Rich, creamy and extremely delicious Badam Kesar Kulfi is very easy to make at home! Easy homemade Kesar Badam Kulfi is one of the best Kulfi recipes. Detailed step-wise pictures and simple recipe to make Kulfi at home.

    Badam Kesar Kulfi

    The next in my series of homemade popsicles is a very delicious yet very simple – Badam Kesar Kulfi. Kulfi ice cream is very popular in India and often known as the traditional Indian ice cream. It is made from slow boiling the milk until it is almost reduced in half and then natural flavoring substances are added to make it even more delicious! There are countless Kulfi flavors these days but my favorites remain to be Badam Pista Kesar Kulfi or Malai Kulfi. At home, I would love myself some Mango Kulfi – remains to be super hit for everyone at home.

    Badam Kesar Kulfi

    As the name of the recipe suggests, Badam Kesar Kulfi literally means a Kulfi ice cream made with Almonds (Badam) and Saffron (Kesar). This Kulfi recipe is as rich and as creamy as a Kulfi can get. I used fresh ground paste of blanched almonds and cooked the milk with lots of kesar/saffron. You could also add pistachio slivers or almond slivers for an exotic version of the same. Freeze the kulfis and after 8hrs – you get the most amazing homemade Kulfi ice creams!

    As a kid, I remember eagerly waiting for the Kulfi-wala and he notoriously used to come late in the nights, ringing that distinct bell on his pushcart and trust me, all of us kids used to run down to have our kulfis. It used to be small, perfect for a quick treat, little watered down (definitely not creamy and rich as this Badam Kesar Kulfi) and would melt in minutes 🙂 It cost next to nothing and yet the nostalgia is priceless. As I was clicking pictures of this Kulfi on a hot afternoon, I could do nothing but smile at the melting poodles of my Kulfi within minutes and remembered my childhood days. Nostalgia apart, I hate clicking frozen treats and especially when I cant keep them from melting. Sigh, had to make do with what I could click in less than 10 minutes. That being said, make this at home and I am sure you will never buy a Kulfi from store again!

    Badam Kesar Kulfi

    How to make Badam Kesar Kulfi

    📖 Recipe

    Badam Kesar Kulfi

    Badam Kesar Kulfi

    Ramya
    Authentic Kesar Badam Kulfi recipe!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 8 hours hrs 30 minutes mins
    Course Desserts, Ice Creams
    Cuisine Indian
    Servings 5 Kulfis

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 2.5 cups of Full Cream Milk
    • 18-20 Almonds
    • Huge Pinch of Saffron/Kesar
    • ¼ cup Sugar
    • 2 Green Cardamoms
    Prevent your screen from going dark

    Instructions
     

    • Soak almonds in hot water for 10 -15 mins.
    • Remove the skin and add them to a blender along with green cardamoms.
    • Grind into a coarse paste adding very little water as needed.
    • Boil the milk on low flame, mixing occasionally until it is slightly thick, scrape the edges and let it heat up on low flame.
    • Add saffron along with the ground almond paste and keep stirring continuously.
    • As the mixture thickens, remove it from heat and add sugar. Mix well.
    • Let the Kulfi mixture cool down completely. Pour into Kulfi moulds and freeze for 8 hrs or overnight.
    • To unmould, run the moulds in tap water (at room temperature) and carefully insert ice cream stick and pull it out. Serve immediately.
    Keyword Kulfi/Ice Cream, Summer Special
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    Badam Kesar Kulfi

    Detailed step-wise picture recipe of making Badam Kesar Kulfi

    1. Soak almonds in hot water for 10 -15 mins.

    2. Remove the skin and add them to a blender along with green cardamoms. You can also use cardamom powder.

    3. Grind into a coarse paste adding very little water as needed.

    4. Boil the milk on low flame, mixing occasionally until it is slightly thick, scrape the edges and let it heat up on low flame.

    5. Add saffron along with the ground almond paste and keep stirring continuously.

    6. As the mixture thickens, remove it from heat and add sugar. Mix well.

     

    7. Let the Kulfi mixture cool down completely. Pour into Kulfi moulds and freeze for 8 hrs or overnight.

    8. To unmould, run the moulds in tap water (at room temperature) and carefully insert ice cream stick and pull it out. Serve immediately.

    Badam Kesar Kulfi

    Recipe Notes

    • It is recommended to use full cream milk to get creamy Kulfi.
    • Adjust the quantity of sugar depending on the taste preferences.
    • Add cashews or pistachios while grinding the paste for additional flavor and creaminess.

    Badam Kesar Kulfi

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    Comments

      5 from 1 vote (1 rating without comment)

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    1. Vidya Narayan

      May 31, 2018 at 11:09 am

      Oh Gosh they are a beauty and I would seriously want all of these right now as its so hot and humid in Mumbai. Delicious share.

      Reply
      • chcooks

        May 31, 2018 at 6:16 pm

        Thanks so much Vidya 🙂

        Reply
    2. Jhuls

      June 01, 2018 at 5:58 pm

      Wonderful flavors going on in these treats! Such a lovely thing to bring at Fiesta Friday party. Have fun!

      Reply
      • chcooks

        June 04, 2018 at 10:11 am

        Thanks Jhuls 🙂

        Reply
    3. Zeba@Food For The Soul

      June 02, 2018 at 7:29 pm

      ohh yummmm.....would love a bit of that today 🙂

      Reply
      • chcooks

        June 04, 2018 at 10:10 am

        Thanks Zeba 🙂

        Reply
    4. Angie | Fiesta Friday

      June 08, 2018 at 7:34 am

      They look amazing!!

      Reply
      • chcooks

        June 11, 2018 at 1:34 pm

        Thanks Angie 🙂

        Reply

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    Ramya-CookingFromHeart

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