Almond Kulfi | Badam Kulfi
Rich and Creamy kulfi/ice cream prepared with almonds, pistachios, milk/cream and condensed milk.
almond kulfi, badam kulfi, kulfi
approx 45 to 50 almonds
1/4 cup + 1/4 cup
Luke warm milk
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.
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.
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.