Almond milk kulfi is a perfect refreshment during summers. I have already prepared it so many times in this summer. So thought of updating my blog with the recipe. Kulfi is a delicious traditional milk based dessert form of ice cream originating mainly from Indian sub-continent. Full fat milk is reduced to get the required texture and flavor. The thickened milk and sugar gives nice grainy texture to kulfi.
Almonds are rich in natural oil, proteins and vitamins. Almonds are power house of energy and these homemade kulfi are healthy option to all age groups. They can be made non-diabetic by using natural sweeteners like honey, maple syrup.
Almond and cardamom makes great flavors. In this recipe I have used directly the almonds without soaking. Almonds are powdered with sugar directly and added to reduced milk. The recipe is very simple and just few hours of freezing gives a tasty, creamy kulfi to beat the summer heat.
Below is the detailed recipe
Almond / Badam Milk Kulfi Recipe
- Thick milk full fat milk - ½ ltr + 1 tbsp
- Corn flour - 2 tsp
- Almond or Badam – 15 to 18 nos
- Sugar- ¾ cup
- Cardamom- 2 nos
- Malai or fresh cream- 2 tbsp
- Mix 1 tbsp milk and corn flour and keep this aside.
- Take a high speed blender or mixer, add sugar, badam and cardamom. Blend into fine powder. Keep aside.
- Take a thick bottom wok, heat milk on medium flame and start boiling. Keep stirring.
- When the volume reduces to 3/4 th or less, add sugar badam, cardamom mixture. Stir well.
- Add malai, corn flour milk paste to above and boil for little more time with stirring.
- Switch off the flame, allow the mixture to completely cool.
- Pour this thick badam milk mixture into the kulfi moulds and freeze the kulfi for 8 hours or until it sets.
- After the kulfi is set, take the moulds out and run under water for few seconds. Remove the kulfi from moulds and serve these delicious kulfi.
Continuous stirring is required to prevent the burning of milk at bottom of vessel.
Sugar can be replaced with cane sugar, brown sugar and jaggery powder.
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