Almonds
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20 – 25
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Cardamom
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8 – 12
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Full cream milk
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3 + ½ cup
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Sugar
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200 gms or to your taste
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Cashew
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10 – 12
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Ghee
|
1 tbsp
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Milk powder
|
3 tbsp
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(or you can use dairy whitener -
3 tbsp or fresh cream - ¼ cup or
condensed milk - ¼ cup)
|
|
Yellow food colour
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2 pinch (optional)
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Method:
- Soak almonds in hot water for 2-3 hrs. De-skin and grind using ½ cup of milk into smooth paste. Add yellow colour to the paste if using. Remove skin from cardamom and crush into powder. Break cashew into small bits.
- Heat ghee in a small pan and switch off the flame. Immediately add cashew bits and fry. Keep aside as if.
- Boil 3 cup of milk in a thick bottomed kadai or vessel. Add sugar and mix till it melts. Keep boiling for 10 mins in a medium flame. In between scrap the sides. Now lower the flame and add almond milk paste. Keep mixing to avoid sticking to the bottom or forming lumps. To check, lift the ladle and see, if the milk forms a thick coating, switch off flame. Now add fried cashew bits along with ghee and cardamom powder and mix well. Keep mixing for 5 more minutes to avoid layer (malai) formation.
- Cool the almond-milk mix. If you are using milk powder or dairy whitener ( I used leftover dairy whitener sachets),take it in a small bowl, pour some regular milk and mix to make a paste. Add this to almond-milk mix. Mix well.
- If using fresh cream or condensed milk (reduce sugar quantity into half) add directly to the almond-milk mix.
- Pour this prepared mix into a air tight container. Freeze for 8-10 hrs. Badam kulfi is ready to eat.
Tip:
To make Mango Kulfi, add one cup of ripe mango pulp in place of almond-milk paste. Add only after cooling the milk-sugar mix. Remaining are same.
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