Kesar Badam Pista Kulfi

Kesar Badam Pista Kulfi

A total bliss on a summer afternoon or indulge with family and friends to celebrate an occasion. Made by slow cooking milk until it thickens into a luscious Rabri texture, loaded with nuts and beautifully fragrant with saffron and cardamom, this recipe is a keeper. The secret of making a good kulfi is slow cooking the milk in an iron pan. 

I have very fond memories of indulging in this delicacy with my cousins and sibling during our trips to maternal grandparents place during holidays and festivals. We would all get pocket money from our grandparents to buy chocolates and ice creams but this being the favourite of all, every penny was spent on it.

When I made this, the husband said it refreshed all this fond childhood memories too 😀.

How to make it?

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Print Recipe Pin Recipe

Cook Time 35 minutes mins

Freezing Time 6 hours hrs

Total Time 6 hours hrs 35 minutes mins

Course Dessert

Cuisine Indian

Servings 4 Popsicles

Ingredients

  

• 750 Ml Full fat milk
• 1/4 Cup Cream
• 3 Tbsp Sugar
• 6-7 Strands Saffron
• 1/3 Cup Almonds and Pistachios Crushed
• 1 Tsp Cornflour mixed with 3 tbsp water Optional

To serve

• Sabja (basil seeds) Soaked
• Cooked Falooda soaked in rose syrup

Instructions

 

• In an iron pan, boil milk. Once it comes to a boil, reduce flame, stir well and add cream. Let it simmer on medium low flame for 20 mins. Keep stirring in frequent intervals.
• The milk starts reducing, now add sugar and let it simmer for 5 mins.
• Muddle the saffron stands with a tsp of hot milk from the pan and add it back to the pan.
• Add the crushed nuts (adjust quantity as per preference).
• Taste and adjust sugar if needed. Let it simmer for another 10 mins or until the milk thickens further (coats the back of the spoon). To quicken this process, add the cornflour slurry and keep stirring.
• Take it off the flame, let it cool completely.
• Add some crushed nuts at the bottom of the mould, pour in the kulfi mix, cover with lid or foil and let it freeze for an hour.
• After an hour, insert icecream stick and top it up with more crushed nuts. Cover and again freeze for at least 5 hours or until set.
• To unmould, dip the mould in normal water for 15 seconds. Serve with sabja and falooda.

  Enjoy!!!

Notes

If popsicle moulds are not available, use steel glasses or small bowls.

Keyword Kesar badam pista kulfi, indian popsicles