Kesar Badam Kulfi
Rich and Creamy Indian-Style Ice Cream with roasted almonds and saffron- A perfect summer treat!
Equipment
- Thick Bottomed Cooking Pot
- Knives and Cutting Board
- Pan
- Silicon Spatula
- Kulfi Moulds
Ingredients
- 2 lt Milk with at least 3.5% Fat
- 200 gm Heavy Cream
- 6 tbsp Milk Powder
- 200 gm Refined Sugar
- 2 Handfuls Almonds
- 1 tsp Kewda Water
- 2 Pinches Saffron
- 8-10 Green Cardamoms; pounded
Instructions
- Take about a cup of milk (from the 2 lts milk) in a bowl. Add milk powder. Whisk it together get a lump-free mix.
- In a big, thick-bottomed cooking pot, combine the rest of the milk and heavy cream. Also add the milk mixed with milk powder. Mix with a spatula.
- Add saffron strands and cardamom powder. Now, turn on the heat to high and let it come to a boil.
- Cook this milk on high heat, constantly mixing with a spatula to ensure that it doesn’t stick to the base. Cook till the quantity gets reduced to half. It will easily take about 45 minutes.
- Once the quantity is reduced to half, add sugar. Mix and turn off the heat. Let the mixture come to room temperature.
- While the mixture cools, toast almonds on medium heat in a pan. Constantly turn and mix with a spatula so that the skin of the almonds doesn’t burn.
- When the skin starts cracking, turn off the heat. Transfer the almonds to a plate and let them come to room temperature. Once the almonds are cooled, chop them.
- When the milk mixture cools, add chopped almonds and kewda water. Mix.
- Transfer the mixture to kulfi moulds. You can even choose a bigger glass box with a lid.
- Cover and freeze for at least 5 hours.
- To serve, take out the kulfi mould from the freezer. Run it under room-temperature tap water for a few seconds. Then roll the mould between your palms so that your body heat warms it, making it easy to de-mould the kulfi.
- Invert the mould on a plate, and the kulfi will easily come out. If it doesn’t, use a knife to loosen the edges.
- Serve cold.