Kesar badam kulfi Recipe

Cooking Directions

• STEP 1.In a heavy-bottomed pan, heat milk and bring it to a boil.
• STEP 2.Add saffron strands and let it simmer for 10-15 minutes, stirring occasionally.
• STEP 3.Add sugar and mix well until it dissolves completely.
• STEP 4.Remove from heat and let the mixture cool down to room temperature.
• STEP 5.In a blender, grind the almonds into a coarse powder.
• STEP 6.Add the almond powder to the cooled milk mixture and mix well.
• STEP 7.Pour the mixture into kulfi molds or small cups.
• STEP 8.Cover the molds with aluminum foil and insert a popsicle stick into each mold.
• STEP 9.Place the molds in the freezer and let the kulfi set for at least 6 hours or overnight.
• STEP 10.To serve, remove the kulfi from the molds by dipping them in warm water for a few seconds.
• STEP 11.Gently pull out the kulfi using the popsicle stick.
• STEP 12.Serve the kesar badam kulfi chilled and garnish with chopped almonds.

Cooking Tips

• Soak the saffron strands in a tablespoon of warm milk for 10 minutes before adding them to the boiling milk. This helps to release the flavor and color of saffron.
• You can add a pinch of cardamom powder for an extra flavor boost.
• If you don't have kulfi molds, you can use small disposable cups or popsicle molds.
• For a creamier texture, you can add a tablespoon of condensed milk to the mixture.
• To enhance the flavor, you can roast the almonds before grinding them.

Storage and Serving

• Store the kesar badam kulfi in an airtight container in the freezer for up to 1 week.
• Before serving, let the kulfi sit at room temperature for a few minutes to soften slightly.
• Garnish with chopped almonds or pistachios before serving for an added crunch.
• Serve the kulfi as a refreshing dessert on a hot day or as a sweet ending to a meal.