Badam Elaichi Kulfi Recipe (Almond Cardamom Kulfi)
Indulge in the classic North Indian frozen dessert with a rich blend of almonds, saffron, and aromatic cardamom. This traditional kulfi recipe captures the essence of luxurious ingredients and slow-simmered milk, resulting in a creamy, dense, and beautifully flavored dessert that is perfect for summer or as a grand finale to an Indian-inspired meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Full-Fat Milk | 2 liters + 1 cup |
| Almonds (Badam), soaked | 1 cup |
| Sugar | 1 cup |
| Saffron Strands | 1/4 teaspoon |
| Cardamom Powder (Elaichi) | 1 tablespoon |
| Pistachios, chopped | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 400 kcal |
| Protein | 10g |
| Carbohydrates | 50g |
| Fat | 18g |
| Fiber | 4g |
| Sugar | 30g |
Instructions
-
Prepare the Almond Paste
- Begin by peeling the soaked almonds. Transfer the almonds to a blender, add 1 cup of milk, and blend until smooth to form an almond paste. Set aside.
-
Simmer and Reduce the Milk
- In a heavy-bottomed pan, pour the remaining 2 liters of full-fat milk and bring it to a boil. Once the milk boils, reduce the heat to medium and let it simmer. Continue stirring occasionally to prevent the milk from sticking or burning. Allow the milk to reduce until it reaches half of its original quantity; this process typically takes about 20–25 minutes.
-
Flavor the Milk
- Once the milk has reduced, add the saffron strands and cardamom powder to the simmering milk. Stir well to incorporate the flavors. Then, add the prepared almond paste and the sugar. Continue stirring until the sugar completely dissolves, and all ingredients blend well.
-
Cool and Mold
- Turn off the heat and allow the Badam Elaichi Kulfi mixture to cool completely to room temperature. Once cooled, pour the mixture into kulfi molds, adding a sprinkle of chopped pistachios in each mold for an extra nutty flavor.
-
Freeze
- Close the lids on the kulfi molds and freeze them for at least 8 hours or until fully set.
-
Serve and Enjoy
- Serve the chilled Badam Elaichi Kulfi as a refreshing dessert after a hearty meal. Pair it with Homemade Butter Naan, Paneer Makhani, and Tomato Onion Cucumber Raita for a delightful North Indian feast!
Serving Suggestions
Badam Elaichi Kulfi can be served directly from the molds, or you can dip the molds in warm water for a few seconds to easily slide the kulfi out. Serve on a chilled plate or in dessert bowls garnished with extra pistachios or a few saffron strands for a colorful and aromatic presentation.
Enjoy this creamy, nutty, and richly spiced kulfi with family and friends for a memorable dessert experience!
