Almonds has obsessed me from past few days lol 🙂 hence Almond Kulfi! Almond is called as Badam in India. This dessert is very easy to make and tastes delicious and is too tempting. My hubby also loves frozen treat sometimes. Though he isn’t fond of sweets he had some bites from Almond Kulfi.
Kulfis have been my favorite since childhood. May be as my dad used to get for us almost every alternate day. I used to even eat them at 2.00 a.m. in the night. I am that crazy about kulfis and icecream. My Almond Kulfi which I made home is almost over reason being I ate most of it ha ha.
Weekend had been too hectic swimming and playing cricket! Gosh I have gained 3 kilos now I am controlling my diet and trying to loose weight. I don’t gain weight easily but the way I binge on desserts anybody will gain weight 😉
I am gonna make some great desserts for my parents when I meet them on Easter. Also carry some bones and biscuits for my cute pet. Missing her too much but that’s what is life? You get something you loose something right………….. But brighter side is I am gonna meet all of them very soon.
My sis and jiju also love kulfis last time when they were home I made for them Saffron Kulfi! that also tasted damn neat. I am waiting for Mangos will surely try mango kulfi and some other mango desserts. I just love mangoes but it’s gonna be more expensive this year hmmm but I will still eat them.
Let’s make almond kulfi recipe stepwise:
1. Combine milk and full cream into a broad bottomed saucepan. Place on low heat.
2. Once it starts bubbling Or reaches boiling point. Add crushed almonds, cardamom powder, almond powder, milk powder and organic sugar. Keep stirring continuously else it might stick to the bottom.
3. Add rose petals and salt. Stir again nicely.
4. Cook for 2 t0 3 mins more Or until mixture is creamy and slightly thicker.
5. Allow the mixture to cool. Pour into kulfi molds Or desired molds. Freeze them upto 3 hours Or until firm.
6. Unmold the almond kulfi and serve with rose syrup, falooda and roasted almonds.
Almond Kulfi recipe and printable version below:
- 200 ml full cream ( I used Amul brand)
- 500 ml boiled milk
- 4 tbsp milk powder
- 3 tbsp almond powder (take 12 almonds grind them into a processor until powdered)
- 1 t/s fresh cardamom powder
- 12 to 14 almonds crushed
- 1 tbsp kesar (saffron) essence
- a pinch of salt
- 8 tbsp organic sugar/ sugar/brown sugar
- few rose petals Or dried rose petals (I used rose petals from my plant)
- Combine milk and full cream into a broad bottomed saucepan. Place on low heat.
- Once it starts bubbling Or reaches boiling point. Add crushed almonds, cardamom powder, almond powder, milk powder and organic sugar. Keep stirring continuously else it might stick to the bottom.
- Add rose petals and salt. Stir again nicely.
- Cook for 2 t0 3 mins more Or until mixture is creamy and slightly thicker.
- Allow the mixture to cool. Pour into kulfi molds Or desired molds. Freeze them upto 3 hours Or until firm.
- Unmold the kulfi and serve with rose syrup, falooda and roasted almonds.
2. You can use milkmaid instead of sugar.
3. Also evaporated milk can be used to make it more creamier and richer.
Vishal Sehgal says
Thank U Maria……summer time…badly needed..Rgrds
maria says
That’s true Vishal do try them 🙂
dassana says
the colors of the kulfi are looking good. me too waiting for mangoes…..
maria says
Thanks Dassana 🙂