Almond Kulfi | Badam Kulfi

Earlier I posted two healthy, diabetic friendly recipes under the holi recipes theme. Today I am going to post a sinfully sweet and delicious kulfi recipe. The ice-cream is the combination of blanched almonds, condensed milk, pistachios, kesar, milk, and cream. How can it go wrong? No way right? Here comes the gorgeous, kids friendly Almond Kulfi recipe.

I took the base recipe from here and modified a bit to our preference. Before getting into the recipe, let me share you a couple of ways to blanch the almonds. I followed the same method that I followed for my Badam Kheer recipe. But what if you forgot to soak the almonds? So let me share you two ways here.

Soaking and Peeling:

Soak the almonds overnight or at least for a minimum of 8 hours. After 8 hours of soaking, you should be able to peel the skin easily. This is one way of blanching almonds.

Cooking in Hot water and Peeling:

If you forgot to soak the almonds, this is your best bet. For 1 cup of almonds boil 2 cups of water. Let the water to boil and add the almonds and let it cook for about 1 minute. Please do not overcook for more than 2 minutes as they tend to become soft. If you are grinding the almonds after blanching it’s perfectly okay to cook for about 2 minutes. Drain the hot water and run it through cool water and peel the skin.

I followed the first method for this recipe. I soaked and peeled the almond skins. Now coming to kulfi setting process, I don’t have the traditional kulfi molds. So I used my popsicle molds and this I tried the paper cups too to mimic the matki ki Kulfi. Here are the different molds that I used and how I removed them.

Paper Cups:
This is the easiest one. Just fill 3/4 of the cup with the kulfi mix and let it freeze. After about 2 hours, insert the ice cream stick. Now let it set for about 5 to 6 hours. Before serving, tear the paper cup and serve. There is no need to run through the cold water for this.

Plastic molds and Silicone molds:
Fill 3/4 of the molds with kulfi mix and let it freeze. After it sets, remove it from the freezer and let it sit for 2 minutes. Then run through tap water and remove it from the mold.
For the silicone molds, as you run through tape water twist and squeeze to remove the popsicle.

Here is the detailed step by step recipe with pictures…

Ingredients:

• Almonds – 1 cup, approx 45 to 50 almonds
• Milk – 1/4 cup + 1/4 cup
• Luke warm milk – 2 tbsps
• Saffron – a pinch
• Heavy Cream – 5 tbsps
• Cardamom Powder – 1/2 tsp
• Pistachios – 15
• Condensed milk – 1 can (14 oz)

Prep – work:

• Blanch the almond in your preferred way as mentioned above. I soaked it overnight and peeled the skin.
• Then grind the almonds with 1/4 cup of milk and set aside.

• Add the pinch of saffron to 2 tbsps of milk and let it soak for about 15 minutes.
• Remove the pistachios from the shell and dry roast them for a couple of minutes. Grind it coarsely and set aside.

Steps:

• Add 1/4 cup of milk, condensed milk and heavy cream in a microwave-safe bowl and microwave it for 1 minutes. This helps the condensed milk to blend well.
• Now add the ground almonds, saffron milk mix, cardamom powder, 2 tbsps of ground pistachios and whisk all the ingredients well.

• The kulfi mix is ready.

• Now pour this kulfi mix into your favorite molds. Fill 3/4 of the molds. I used paper cups, silicone molds, and plastic molds.
• Freeze it for at least 8 hours. If using paper cups, after 2 hours insert the ice – cream stick. But it’s not mandatory if you are serving in the cup as is.

• After 8 hours, remove the kulfi from the plastic and silicone molds by running through the tap water. For the paper cups, just tear the paper off.
• Drizzle the ground pistachios and serve.

Notes:

• Traditional malai can be used instead of heavy whipping cream, or you can replace it with milk. Malai or heavy cream adds richness to the kulfi.
• I used 2% milk for this recipe.
• Instead of pistachios, other nuts can be used as per your preference.
• I did not add any extra sugar. If you need more sweetness, add sugar as required.
• Filling 3/4 of the kulfi molds helps in removing the kulfi from the molds easily.

Submitting this post for the BM# 73. Check out the other participant details here.

Almond Kulfi | Badam Kulfi

Rich and Creamy kulfi/ice cream prepared with almonds, pistachios, milk/cream and condensed milk.

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Prep Time: 8 hrs

Cook Time: 8 hrs 20 mins

Total Time: 16 hrs 20 mins

Course: Dessert

Cuisine: Indian

Keyword: badam kulfi, kulfi

Servings: 12 kulfi

Calories: 211kcal

Author: Srividhya G

Ingredients

• 1 cup Almonds approx 45 to 50 almonds
• 1/2 cup Milk 1/4 cup + 1/4 cup
• 2 tbsps Luke warm milk
• a pinch Saffron
• 5 tbsps Heavy Cream
• 1/2 tsp Cardamom Powder
• 15 Pistachios
• 1 can Condensed milk 14 oz

Instructions

Prep - work:

• Blanch the almond in your preferred way as mentioned above. I soaked it overnight and peeled the skin.
• Then grind the almonds with 1/4 cup of milk and set aside.
• Add the pinch of saffron to 2 tbsps of milk and let it soak for about 15 minutes.
• Remove the pistachios from the shell and dry roast them for a couple of minutes. Grind it coarsely and set aside.

Steps:

• Add 1/4 cup of milk, condensed milk and heavy cream in a microwave-safe bowl and microwave it for 1 minutes. This helps the condensed milk to blend well.
• Now add the ground almonds, saffron milk mix, cardamom powder, 2 tbsps of ground pistachios and whisk all the ingredients well.
• The kulfi mix is ready.
• Now pour this kulfi mix into your favorite molds. Fill 3/4 of the molds. I used paper cups, silicone molds, and plastic molds.
• Freeze it for at least 8 hours. If using paper cups, after 2 hours insert the ice - cream. But it's not mandatory if you are serving in the cup as is.
• After 8 hours, remove the kulfi from the plastic and silicone molds by running through the tap water. For the paper cups, just tear the paper off.
• Drizzle the ground pistachios and serve.

Notes

• Traditional malai can be used instead of heavy whipping cream, or you can replace it with milk. Malai or heavy cream adds richness to the kulfi. I used 2% milk for this recipe.
• Instead of pistachios, other nuts can be used as per your preference. I did not add any extra sugar.
• If you need more sweetness, add sugar as required. Filling 3/4 of the kulfi molds helps in removing the kulfi from the molds easily.

Nutrition

Calories: 211kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 49mg | Potassium: 240mg | Fiber: 1g | Sugar: 19g | Vitamin A: 4% | Vitamin C: 1.1% | Calcium: 14.5% | Iron: 3.1%

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