Badami Kulfi Recipe

3 cups Whole milk

4 tbsp Khoya

3 tbsp Unrefined cane sugar

1 tbsp Corn flour

1/4 cup Pistachios

1/2 cup Almonds

4 count Cardamom

1 tsp Rose water

2 pinch Saffron

in a wide pan, heat milk on low flame for 18 to 20 mins. Afterwards , add sugar and stir for 3- 4 minutes.

Grate the khoya and powder the pistachios and almonds to a semi fine consistency in a dry grinder. Keep both of them aside.

Crush the cardamom into a fine powder finely. Discard the husks.

Dissolve the corn starch in 3 tbsp milk and mix well. Keep aside. Add in the pan and stir thoroughly.

When the mixture thickens, add the khoya, the almonds and pistachios along with the cardamom.

Stir well and let it simmer for a minute low flames. Make sure the khoya is distributed evenly.

Switch off the flames . Add rose water and crushed saffron. Mix well.

Let the mixture cool for half an hour. Afterwards, pour the content into serving bowls or ice cream moulds.

Place the Kulfi in the freezer and enjoy the delight when frozen.