What can be a better remedy to the scorching summer heat than a delicious, sweet, milky and satiating kulfi! In India, various types of kulfi are popular such as Mango-Cardamom kulfi, Kesar-pista kulfi, paan flavored kulfi, malai kulfi, etc.
Badam Kulfi, a popular kulfi made from milk and almonds is well-known for its rich flavor and creamy texture. You can also see street vendors and ice cream shops selling Badam kulfis and it is easy to make at home as well.
Moreover, the ones we make in the home are more healthy, nutritious and fresh as compared to the readymade kulfis which could have been made days before we consume them. The key ingredient in a Badam Kulfi is the Badam (Almond) which needs to be blanched, peeled and crushed into pieces before using. You can also use some of the almond and pistachio pieces for garnishing.
Saffron and cream add a special flavor and texture to this recipe which can be a tempting treat for your family members after every meal. Also, wholesome goodness of milk, cream, and almonds give a good nutrition value to this delicacy.
Kulfis, also known as Indian ice-creams were originated in the Indian subcontinent a few centuries ago and are still readily available in restaurants and ice cream parlors. A kulfi is nothing but a more condensed form of ice cream and it is creamier as well. It does not melt easily as compared to an ice-cream as it is not whipped at all.
It was probably invented during the regime of Mughal Empire when a mixture of evaporated milk flavored with nuts was stuffed in metal cones. After that, these metal cones were kept under crushed ice pieces until they become solid. Some of the records of the Mughal era also mention the use of Himalayan ice and other substances such as saltpeter that were used while refrigerating these kulfis. As a result, kulfis are a rich combination of taste and tradition!
About the Recipe
This Badam Kulfi recipe brings authentic Indian flavors to your kitchen without any complicated techniques. You don’t need an ice cream maker or any special equipment. The combination of ground almonds and condensed milk creates that signature dense, creamy texture kulfi is famous for. Saffron adds a beautiful golden color and subtle floral notes that make this dessert feel truly special. It’s perfect for beginners who want to try making traditional Indian sweets. The best part? Most of the work is just mixing ingredients together and letting the freezer do its magic.
Why You’ll Love This Recipe
You’ll fall in love with how simple this recipe is. No churning, no complicated steps, just mix and freeze. The texture is incredibly rich and creamy, almost like frozen condensed milk but so much better. The almond flavor is warm and nutty, while the saffron gives it that restaurant-quality taste you’d expect from your favorite Indian restaurant. Kids without a doubt love this treat, and adults appreciate the sophisticated flavors. It’s also naturally gluten-free, making it perfect for guests with dietary restrictions. Plus, you can make it days ahead for parties or special occasions.
Cooking Tips
Make sure your almonds are completely cooled after blanching before grinding them. This prevents the mixture from becoming too warm. When dissolving saffron, crush the strands gently between your fingers first – this releases more flavor and color. Don’t skip the roasting step for the nuts used as garnish; it really enhances their taste. If you don’t have kulfi molds, small paper cups or popsicle molds work perfectly fine.
Serving and Storing Suggestions
This recipe makes about 6-8 servings and takes roughly 20 minutes of active preparation time, plus 4 hours freezing time. Serve immediately after removing from molds for the best texture. Store covered in the freezer for up to one week. For easier removal from molds, dip them briefly in warm water before unmolding. Garnish with chopped nuts and a few saffron strands for an elegant presentation.
Similar Recipes
- Pista Kulfi (Pistachio Kulfi)
- Malai Kulfi
- Kesar Kulfi
- Mango Kulfi
- Traditional Indian Ice Cream
Nutrient Benefits
Almonds provide healthy fats, protein, and vitamin E, making this dessert more nutritious than regular ice cream. Saffron contains antioxidants and has been traditionally valued for its mood-boosting properties. Milk products offer calcium and protein for bone health. While this is without a doubt a treat to enjoy in moderation, the nuts add beneficial nutrients that make it a more wholesome indulgence compared to many processed frozen desserts.
Badam Kulfi
Ingredients
- 2 cups Almonds blanched, peeled, ground
- 7 - 8 tbsp Cream
- 2 cups Condensed Milk
- 1/4 tsp Saffron Strands dissolved in 1 tblsp warm milk
- 1/2 cup Milk
- few Pistachios
- few Almonds blanched, peeled, for garnish
Instructions
- Whisk together the ground almonds, cream and condensed milk in a large bowl until thick.
- Bring the milk to a boil and add the saffron strands.
- Mix well and remove to cool.
- Then add to the almond mixture and mix well until combined. It should be creamy and thick.
- Dry roast the pistachios and almonds and coarsely chop them.
- Add them to the kulfi mixture, reserving some for garnish.
- Mix well and pour into kulfi moulds.
- Cover the top with a lid (if available) or with butter paper.
- Keep them in the freezer for 4 hours or until set.
- Remove the kulfi from the mould and sprinkle some of the reserved nuts.
- Serve at once.
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Frequently Asked Questions
Can I use store-bought almond flour instead of grinding whole almonds?
Yes, you can use almond flour, but freshly ground almonds give better flavor and texture. If using almond flour, you might need slightly less cream since it’s already fine. Start with 5-6 tablespoons of cream and add more if needed to get the right consistency.
Why isn’t my kulfi setting properly in the freezer?
This usually happens when the mixture is too thin. Make sure you’ve added enough ground almonds and that your condensed milk is thick. The mixture should coat the back of a spoon before freezing. You can also try freezing for longer – sometimes it takes up to 6 hours depending on your freezer temperature.
What can I use if I don’t have saffron?
While saffron gives authentic flavor, you can skip it or use a tiny drop of yellow food coloring for appearance. Some people add a pinch of cardamom powder instead, which gives a different but equally delicious flavor profile.
1 comment
Nice one