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.
- 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
- 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 !!