Kesar Badam Malai Kulfi

Kesar Badam Malai Kulfi, simple recipe for kulfi, how to make malai kulfi

Kulfi – the rich creamy nutty Indian ice cream , made with condensed milk has to be one of the top choices in traditional frozen dessert for any Indian. Having tried a mango Kulfi last summer  , I realised I haven’t attempted the classic version – Kesar Badam Malai Kulfi with the richness of almonds, fragrant flavour of saffron and smoothness of fresh cream. I indulged in this kesar Kulfi whole of the third trimester of my second pregnancy, when on my way to work after lunch, would stop by  a small road side shop  and pamper myself with a BIG sized narula’s kesar Kulfi. Consequently gaining a lot of kilos than required. But, I cherish rather than regret those daily treats  I enjoyed.

Using the same recipe,  I have also tried this mango stuffed kesar kulfi, the recipe you can find here. I almost nailed the granular texture, blending the blanched dry fruits did the trick.

Ingredients:

  • Milk (skimmed/full fat)- 2 cups + 3 to 4 tablespoons to grind dry fruits
  • Fresh cream- 200 ml ( I used amul fresh 1 small pack)
  • Condensed milk- 1 cup
  • Milk powder- 1/4 cup
  • Almonds- 1/4 cup
  • Cashews- 2 tablespoons (optional)
  • Saffron (kesar) – 1 generous pinch
  • Nutmeg powder (jaayphal)- 1 small pinch

Method:

  • Soak saffron (kesar) in 1 teaspoon warm milk and keep aside.
  • Blanch ( boil for few minutes and transfer in cold water) almonds and cashews. Remove the peel of almonds by gently pressing it between thumb and index finger.Now grind almonds and cashews with 3 to 4 tablepoons milk to form a coarse paste and keep aside. I added cashews for that extra creaminess , you can add only almonds. This dry fruit paste gives that coarse and nutty texture so characteristic of a kulfi.
  • Take a thick bottomed pan, heat 2 cups of milk. Add soaked saffron strands.
  • Take out 2 to 3 tablespoons of warm milk from the pan and mix it with milk powder to make a uniform paste. Add this paste to the hot milk and stir well. Let the milk simmer for few minutes so that the milk powder’s smell dissapears.
  • To the milk, now add fresh cream and continue simmering.
  • Add condensed milk and give a thorough mix.
  • Mix in the dry fruits milk paste and continue stirring, add a small pinch of nutmeg powder.
  • Let the entire mixture boil for few minutes, but make sure you stir it intermittently, so that it doesn’t burn at the bottom.
  • Cool the mixture, and transfer it to an airtight container. Cover the surface of the container with 2 to 3 layers of cling film, with the film completely in contact with the kulfi mixture. Freeze this for 6-8 hours, preferably overnight when the fridge is least likely to be disturbed. You can also use a hand mixer/ whisk  to blend the mixture once it is half set to break the ice crystals. I skipped this step and still got a creamy  kulfi. After blending you can transfer them to kulfi  moulds and freeze.
  • Garnish with more dry fruits and enjoy your kulfi !!

Facebook Comments

Related Post

CLUSTER BEAN/GAVAR/ CHAVLEKAYI CHUTNEY Cluster beans/ gavar tastes way better in chutney form than in the curries.I end up licking it from the mixer jar itself and a substantial portion is ...
Roasted red pepper and walnut spread Roasted red pepper and walnut spread also called 'Muhammara' or 'Mhammara' is Syrian dish widely popular in middle eastern cuisine. Made from red bell...
COCONUT MACAROONS WITH FIG FILLING Macarons and Macaroons... The former are a high end cookie type french confections made up of almond flour, egg whites and sugar, while the latter, ( ...
Lemon cake with Rose butter cream frosting- for my... Come December and my oven bakes non stop! Yes, I remember  telling you this a trillion times now, but the batch of cookies, cupcakes, cakes being bake...
GINGER CHUTNEY/ADRAK CHUTNEY This ginger flavoured and sweetened with jaggery sweet and hot chutney, takes your idli / dosa platter to another level!! A spicy hot super appetising...
Jeera Rice ( Cumin flavoured rice) Jeera rice recipe, How to make Jeera rice, tips to cook rice, one pot meals, Indian rice preparations. Holi calls for celebration, but for me with mu...

neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *