Kesar Badam Kulfi Recipe

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Kulfi  is the Indian egg less ice cream and is very popular amongst  all from children to elder ones.It can be made with a variety of flavors and chills the heat of summer season.  It was traditionally prepared by evaporating sweetened and flavored  milk  via slow cooking ,with almost  continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn ,until its volume was reduced by a half ,thus thickening it ,increasing its fat,protein,and lactose density.You can enjoy this idea summer treat with you friends  and family  after an  elaborate meal.




1.Full cream milk-4 cups

2.Sugar-3/4 cup

3.Cardamom-1 whole

4. Badam-10 nos

5.Saffron -a generous pinch

6. Condensed milk-1 tbsp

7.Almond-5 nos




1.Soak badam for few minutes  in hot water .Peel the skin .In a blender take sugar,almond,cardamom and saffron.

2. Grind it to coarse mixture .Boil milk in a pan and simmer for 15-20 mins.stir in between to avoid burning at the bottom.

3.Keep stirring.When it becomes thick and creamy add sugar nuts  mixture and simmer.

4.Add condensed milk and simmer for 5 mins until it becomes thick and coats the ladle . Switch off and  cool down completely.

5.Pour in and fill the kulfi  moulds  ,seal them and put in refrigerator  for 5 to 6 hours.

6.When kulfi is well frozen pour it out on the serving plates,garnish with saffron strings and serve the delicious kesar badam kulfi.



  1. Mould are good the freeze kulfi  within  but if you don’t   have them you may use small bowls to freeze a kulfi brick a large container.










Vitamin A-6%

Vitamin C-0%





2 thoughts on “Kesar Badam Kulfi Recipe

  • October 1, 2018 at 7:32 pm

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    • October 28, 2018 at 2:17 pm

      Ok thank you.


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