Here’s a delightful recipe for Badam Kulfi — a rich and creamy almond-flavored kulfi with a smooth texture and subtle nutty sweetness. It’s satisfying, traditional, and a royal treat!
🌰 Badam Kulfi (Almond Kulfi)
📝 Ingredients:
- 1 liter full-fat milk
- ½ cup sugar (adjust to taste)
- ¼ cup almonds (badam) – soaked & peeled
- 4–5 cardamoms (crushed or powdered)
- 1–2 tbsp malai or cream (optional, for richness)
- A few saffron strands (optional, for aroma & color)
- 1 tsp cornflour mixed with 2 tbsp milk (optional, to thicken faster)
🌿 Optional Garnish:
- Chopped almonds or pistachios
- Crushed rose petals (for a festive look)
🔥 Instructions:
- Soak & Blend Almonds:
- Soak almonds in hot water for 1 hour or boil for 5 minutes.
- Peel and blend into a smooth paste using 2–3 tbsp milk.
- Boil the Milk:
- Bring 1 liter milk to a boil in a heavy-bottomed pan.
- Reduce to medium-low heat and let it simmer.
- Stir regularly to prevent burning and form malai layers.
- Add Almond Paste:
- Stir in the almond paste, crushed cardamom, and saffron (if using).
- Let it simmer for another 10–15 minutes, stirring often.
- Add Sugar & Optional Thickener:
- Add sugar and stir until dissolved.
- Add the cornflour-milk mixture if using (helps make kulfi smooth and dense).
- Cook for 5 more minutes, then turn off the heat.
- Cool & Freeze:
- Let the mixture cool completely.
- Pour into kulfi molds, small cups, or matka.
- Freeze for 6–8 hours or overnight.
- To Serve:
- Dip the molds briefly in warm water.
- Unmold and serve topped with extra chopped almonds or saffron threads.
💡 Tips:
- For extra nutty flavor, dry roast the peeled almonds before blending.
- You can mix in a little condensed milk to make it even creamier and slightly sweeter.
- Add a dash of rose water or kewra for that classic kulfi shop aroma.
Would you like a quick blender version of this kulfi that doesn’t require cooking?
