Kesar Badam Malai Kulfi Recipe

Cooking Directions

• STEP 1.In a heavy-bottomed pan, heat milk and bring it to a boil.
• STEP 2.Reduce the heat to low and simmer the milk until it thickens and reduces to half its original quantity.
• STEP 3.Add saffron strands and mix well. Let it cool completely.
• STEP 4.In a blender, grind the almonds into a coarse powder.
• STEP 5.Add the almond powder to the cooled milk and mix well.
• STEP 6.Pour the mixture into kulfi molds or small cups.
• STEP 7.Cover the molds with aluminum foil and insert a popsicle stick into each mold.
• STEP 8.Place the molds in the freezer and let the kulfi set for at least 6 hours or overnight.
• STEP 9.To serve, remove the kulfi from the molds by dipping them in warm water for a few seconds.
• STEP 10.Gently pull out the kulfi from the molds and serve it chilled.
• STEP 11.Enjoy the creamy and delicious Kesar Badam Malai Kulfi!

Cooking Tips

• Make sure to use full-fat milk for a rich and creamy texture.
• Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the mixture.
• You can add a pinch of cardamom powder for extra flavor.
• If you don't have kulfi molds, you can use small disposable cups or popsicle molds.
• For a variation, you can add chopped pistachios or cashews to the kulfi mixture.

Storage and Serving

• Store the leftover kulfi in an airtight container in the freezer for up to a week.
• Serve the Kesar Badam Malai Kulfi as a refreshing dessert on its own or garnish it with chopped nuts and a drizzle of rose syrup.
• You can also serve it with falooda or vermicelli noodles for a traditional Indian dessert experience.