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Almond / Badam Milk Kulfi Recipe

Summer treat
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Dessert, Ice cream
Cuisine: Indian
Servings: 12 kulfi medium sized
Author: Pavithra M Adiga


  • 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.