Badam Elaichi Kulfi Recipe
Badam Elaichi Kulfi is the best choice to beat the summer heat. Reducing the milk to make a thick rabdi and combining along with almond milk, cardamon powder and saffron milk gives a delicious falvour and taste.Chopped pistachios added at the end adds a nice nuttiness and crunchiness to the kulfi.
Ingredients
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2 liter Milk
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full fat+ 1 cup
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1 cup Whole Almonds (Badam)
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soaked
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1 cup Sugar
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1/4 Saffron strands
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1 tablespoon Cardamom Powder (Elaichi)
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1/2 cup Pistachios
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chopped
Instructions
Step 1
To begin making the Badam Elaichi Kulfi, we will first make an almond paste
Step 2
Remove the skin of the soaked almonds and add them to a blender along with 1 cup of milk and blend to a smooth paste
Step 3
Keep aside
Step 4
Next in a heavy bottomed pan, add milk and bring it to a boil
Step 5
Reduce the heat once the milk boils and then simmer the milk on medium heat till the milk in the pan reduces to half its original quantity
Step 6
Stir occasionally and scrape the sides to avoid the milk from burning and sticking to the pan
Step 7
This process of reducing the milk will take a good 20-25 minutes
Step 8
Once the milk has reduced, add the saffron strands and the cardamom powder
Step 9
Add the ground Almond milk and the sugar and mix till all the sugar has dissolved
Step 10
Once done turn off the flame and allow the badam elaichi kulfi mixture to cool down completely
Step 11
Once it is cooled spoon the Badam Elaichi Kulfi mixture into kulfi molds along with some chopped pistachios
Step 12
Close the lid and freeze for 8 hours until the kulfi is set
Step 13
Serve Badam Elaichi Kulfi along with a party meal of Homemade Butter Naan, Paneer Makhani and Tomato Onion Cucumber Raita Recipe