Kesar badam kulfi | badam kulfi recipe
Kulfi is know as "popsicle" in English. So lets learn how to make badam kulfi at home in easy steps.
Equipment
- Popsicle molds
- Heavy bottomed pan
- Refrigerator for freezing the kulfi
Ingredients
- 4 cups almond milk or plain full fat milk.
- ¼ tsp saffron threads (kesar), soaked in 2 tbsp warm milk
- ½ tsp rose water
- 4 crushed green cardamom seeds
- 4 tbsp sugar
- 4 tbsp creamy peanut butter (optional)
- salted caramel sauce, - for serving (optional)
- ¼ cup almond, - finely chopped
Instructions
- In a heavy base pan, heat the milk over medium-high heat. Stir it every now and then until it reaches a boil. After milk comes to boil, reduce the heat to low and continue to simmer the milk for 45 minutes, or until it has reduced by one-third. The lid of the end should not be covered. If you have condensed milk, you may use that too.
- No add the saffron-milk combination and rose water in the pan. Stir it for a while. Now add the crushed cardamom, sugar, and peanut butter in the pan. Because the mixture is prone to sticking, stir it regularly.If you do not want to use peanut butter then you may avoid it, but peanut butter adds nutty flavor to our kulfi.Cook until the mixture has blended properly. Remove the pan from the fire and leave it aside to cool to room temperature.
- Fill Popsicle moulds halfway with the mixture and freeze for 8 to 10 hours, or until firm. 5 minutes before serving, remove the moulds from the freezer. Drizzle each popsicle with salted caramel sauce and top with sliced almonds before serving. You may also insert stick in middle of the mould before freezing, it will make kulfi easy to handle easy to handle.
Notes
- The hot mixture should not be too much thick ,else the kulfi will become hard.
- Cool down the kulfi mixture to room temperature before freezing it.
- If you are health conscious then you can use honey in place of sugar.
- Use full cream for better results.