Kulfi is a very popular frozen dessert in India or you can say it traditional Indian version of the Ice-creams or simply Indian Ice-creams, but it differs a lot from Ice-cream. Unlike Ice creams it is not whipped again and again that gives it a heavy, rich, dense and creamier texture which is the soul of the Kulfi. Also it doesn’t requires eggs or any other chemical substitutes to make it light, fluffy and smooth, as in the case of modern day Ice-creams. Due to its dense texture kulfi takes much time to set completely and also a longer time to melt, unlike Ice-creams. Not only in India, Kulfi is a very popular and cherished dessert in whole Indian Subcontinent also. 

In India kulfi was introduced by the Mughal Emperors. Kulfi is traditionally prepared by evaporating the milk via slow cooking, with continuous stirring to avoid the  milk from sticking to the bottom and sides of the pan and then sweeteners and flavors are added as required. Some most popular and traditional flavors of kulfi are: Malai (Cream) kulfi, Elaichi (Cardamom) kulfi, Gulab (Rose) kulfi, Kesar (Saffron) kulfi and Badam (Almonds) kulfi. However now a days many new flavors and variations of kulfi are also available in the market like Mango Kulfi, Strawberry Kulfi, Tropical Kulfi etc. But the traditional flavors are still more popular and cherished by people as they are the evergreen flavors or you can say the soul of the Kulfi. 

Here I have taken two evergreen flavors of kulfi Saffron (Kesar) and Almonds (Badam) and tried to make a delicious Kesar Badam Kulfi. It was simple a finger licking recipe. Though it took time and effort to cook and also good time to cool down and set completely but it was heavenly as tthey say all is well if ends well… 

Kesar Badam Kulfi will surely linger your taste buds in summers as it contains the flavor, the color and the aroma of the Kesar that goes well with the nutty and crunchy texture and the flavor of the Badam. Both blend perfectly into each other to create a divine experience for your eyes and taste buds that I name Kesar Badam Kulfi.


Full Fat Milk- 1 lt. (I used Amul Gold Milk) + 2 tablespoon for soaking saffron

Condensed Milk- 1 tin

Milk Powder- 1 cup

Fresh Cream- 1 cup

Salt- A pinch

Sugar- As per your taste (Optional), I have added 1/4 cup of sugar

Almonds- 1/2 cup + few extra for garnishing

Saffron- 15-20 strands soaked in lukewarm milk

Small Kulhad/matki- 6, used as kulfi moulds


1. Take milk in a heavy bottom pan and bring it to a boil.


2. Meanwhile soak saffron threads in lukewarm milk.


3. Simmer the milk for 15-20 minutes, stirring continuously and reduce the milk to half of its quantity. Don’t allow the skin to form over the milk and also don’t allow the milk to stick on the sides of the pan, keep removing it from the sides and putting it back in the milk. It will enhance the flavor and the texture of the kulfi.


4. Add milk powder in the milk and keep stirring the milk continuously to avoid the formation of lumps in it.


5. Add condensed milk and mix well.


6. Add fresh cream and mix well.


7. Add soaked saffron threads and mix well.


8. Stir the milk well and allow the milk to simmer again for next 5-7 minutes, stirring continuously. At this stage you can see your milk has became really thick. Add sugar (if required) and mix well.


9. To check whether your milk is done or not, put a spoon in the milk and if the mixture sticks to the back of spoon, covers it completely and doesn’t drips your mixture is ready.


10. At this stage turn off the flame. Add salt and coarsely grounded almonds, mix well.


11. Your kulfi mix is ready. Allow it to cool down completely to room temperature.


12. Transfer the kulfi mix into the small matki or kulhad.


13. Seal these kulhad with aluminium foil completely and tightly and keep them in freezer to set completely. It will take 5-6 hours to set completely. Once set, take out the kulfi, garnish with thinly sliced almonds and serve. Enjoy the kulfi…….




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