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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

Ingredients

  • 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

Instructions

  • 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.
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Notes

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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