Badam Kesar Pista Kulfi

Chikoo Kulfi/ Sapodilla Kulfi – a kulfi recipe using fresh cream and fresh fruit puree.

Thandai Kulfi – using homemade thandai powder, khoya and fresh cream.

Mango Kulfi – here I’ve used fresh mango puree, evaporated milk and fresh cream.

Quick Kulfi Recipe – using condensed milk, milk powder and fresh fruit puree.

Sunday Funday

Sunday Funday is a group of Food Bloggers. Every Sunday we  share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in.

Theme: Let’s Celebrate National Ice Cream Day.

This year the National/ International Ice Cream Day falls on 18th July, so make sure you enjoy a frozen treat of your choice, be it an ice cream, sorbet, kulfi or popsicles. I suggested this theme to the group and I think its come at the right time. Summer temperatures are soaring in Montreal and we definitely need something cooling. My contribution for the theme is Badam Kesar Pista Kulfi, a popular dessert with my family and friends.

This post was first published on 01/12/2012. While the recipe remains the same, I’ve added new photos and written the post in a more constructed manner.

Till a couple of years ago, I had no idea that there was a National Ice Cream Day. Yes it actually exists and if you google some even call it the International Ice Cream Day. Anything just to enjoy a frozen treat.. don’t you agree?

National Ice Cream Month and Day initiated by Senator Walter Dee Huddleston of Kentucky in 1984 is celebrated world wide. Furthermore, in the same year President Ronald Reagan proclaimed July as the National Ice Cream Month and July 15th as the National Ice Cream Day. Nowadays National Ice Cream Day falls on the third Sunday of July.

Here’s How The Rest Of The Members Are Celebrating National Ice Cream Day:

• Blackberry Pistachio Crunch Sundae by Palatable Pastime
• Blueberry Cheesecake Ice Cream by A Day in the Life on the Farm
• Chocolate Rabri Mango Kulfi by Sneha’s Recipe
• Green Tea Ice Cream by  Karen’s Kitchen Stories
• Kesar Badam Pista Kulfi by Mayuri’s Jikoni
• No Churn Chocolate Fudge Brownie Ice Cream by Amy’s Cooking Adventures
• Roasted Cherry Buttermilk Ice Cream by Culinary Adventures with Camilla
• Summery Cherry Pie Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Ingredients Required For Badam Kesar Pista Kulfi

• Full Fat Milk – full fat milk or whole which is normally 3% and higher.
• Khoya – or mawa. Usually made by boiling full fat milk till it becomes solid or milk powder is mixed with cream to make a solid milk mass. Khoya or mawa is what adds to the creaminess of the kulfi. Ready made khoya is easily available in Indian Stores.
• Sugar – add according to your taste. Here I usually use normal white sugar.
• Almonds – badam
• Pistachios – pista
• Nutmeg powder – jaiphal
• Cardamom Powder – elachi
• Saffron – kesar

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KESAR BADAM PISTACHIO KULFI

Badam Kesar Pista Kulfi is a creamy, delicious frozen treat flavored with almonds, saffron, pistachio and cardamom. Easy to make, it never fails to impress my family and friends. Homemade kulfi is the best as it has no artificial flavorings or colors.

Course Dessert

Cuisine Indian

Keyword badam kesar pista kulfi, easy kulfi recipe, homemade kulfi recipe

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Freezing Time: 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 6 kulfis

Author mayurisjikoni

Ingredients

• 1 litre full fat milk
• 1 cup mawa/khoya grated
• ⅓ cup sugar
• 6-8 almonds
• 8-10 pistachios
• ¼ tsp cardamom powder
• ⅛ tsp nutmeg powder
• ¼ tsp saffron

Instructions

• Put milk in a heavy bottom wok/ kadai or a saucepan and bring it to a boil.
• Remove about 2 tbsp of the hot milk and add to a small bowl. Add the saffron to it. Allow the saffron to infuse into the milk.
• Lower the heat and let the milk simmer till it becomes half the quantity. In between don't forget to stir the milk so that it does not stick to the bottom of the pan. Also keep scraping the milk solid that develops on the sides of the pan and add to the milk.
• This will take about 10 -15 minutes in a kadai. It will take longer if you are using a saucepan.
• While the milk is simmering, process the almonds and pistachios into a coarse powder. You can use a mortar and pestle, chop it up roughly using a sharp knife or use a food processor.¼
• Add grated khoya and sugar to the reduced milk. Mix well.
• At this point you will find that the mixture becomes more liquid. Don't worry it will become thick as you allow it to simmer for further 10 -15 minutes.
• By now you should have a thick custard like mixture.
• Add the coarsely chopped nuts, saffron milk, nutmeg and cardamom powders to the mixture.
• Mix well. Allow the mixture to cool down a bit, especially if you are going to use metal moulds.
• Spoon the mixture into the moulds.
• Put the moulds in the freezer.
• The kulfi will freeze within 4-6 hours.
• To serve, dip the mould in warm water. Run a knife along the edges and the kulfi will come out.
• Slice it up and serve.

Notes

• Serve with chopped nuts.
• Add chocolate chips and chopped walnuts instead of almonds, pistachios,saffron, cardamom and nutmeg.
• Add ½ cup of thick fruit puree to the cold mixture.
• Add about ¼ cup of dark chocolate chips to the hot mixture. Mix well. The chocolate will melt and you'll get chocolate kulfi.
• Add chopped dried fruits like raisins, sultana, figs, etc.

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