Badam Kesar Kulfi Recipe


  • 6 cups Milk
  • 1.5 cup Sugar
  • 1 cup Fresh cream
  • 10-15 Almonds (soak it in hot water and peel the skin)
  • 10-12 Pistachios
  • 10-12 Cashew Nuts
  • 1/4 tsp flat Cardamom (powdered)
  • A Few Saffron strands (soaked in 1tbsp milk)


  1. Grind peeled almonds, pistachio and cashew nuts with a little milk coarsely.
  2. Boil milk till it reduces to half the quantity. Keep stirring so that it does not get burnt. Add sugar and let it dissolve.
  3. Next add all the nuts, cardamom powder and cook for 3-4 minutes.
  4. After it cools, add fresh cream and saffron. Mix well.
  5. Pour it into kulfi moulds and freeze. It will take 6-7 hours to set.
  6. If you do not have kulfi moulds, freeze it in an aluminium box.

Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

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