Kesar badam kulfi Recipe

Recipe By Slurrp

Kesar Badam Kulfi is a rich and creamy Indian frozen dessert made with saffron, almonds, and milk. It has a luscious texture and a delightful combination of flavors. This traditional dessert is perfect to beat the summer heat and is loved by people of all ages. The saffron adds a beautiful golden color and a distinct aroma to the kulfi, while the almonds provide a crunchy texture. Enjoy this indulgent treat on a hot day or serve it as a dessert after a delicious meal.

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Rate
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30minstotal
30minsCook
30m.total
30m.Cook
Kesar badam kulfi
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ingredients serve

Ingredients for Kesar badam kulfi Recipe

  • 1/2 cup Whole Milk
  • 0.06 cup Sugar
  • 0.03 teaspoon Saffron Strands
  • 0.06 cup Almonds, Blanched And Peeled
  • 0.13 tablespoon Optional: Condensed Milk
  • pinch Optional: Pinch Of Cardamom Powder
  • as required Chopped Almonds Or Pistachios For Garnish

Directions: 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.
Nutrition
value
238
calories per serving
14 g Fat6 g Protein22 g Carbs2 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    6g
  • Carbs
    22g
  • Fiber
    2g

MacroNutrients

  • Carbs
    22g
  • Protein
    6g
  • Fiber
    2g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    179mg
  • Iron
    1mg
  • Vitamin A
    15mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    43mg
  • Manganese
    2mg
  • Phosphorus
    144mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp