BADAM KULFI | Indian Almond Ice cream( No Churn )

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped coconut cream

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey provides natural sweetness with fewer calories.

almonds

🥗Healthier: cashews

💰Cheaper: peanuts

Cashews offer a similar flavor and texture at a lower cost.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water gives a floral note and is often more affordable.

Soak almonds in water for 4-6 hours until softened.

Peel the soaked almonds and blend them into a smooth paste.

Heat milk and heavy cream in a saucepan over medium heat until it begins to simmer.

Add sugar and stir until dissolved completely.

In a separate bowl, mix cornstarch with a little water to form a slurry.

Add the cornstarch slurry to the simmering milk mixture and stir continuously until thickened, about 5-7 minutes.

Remove from heat and stir in the almond paste, cardamom, saffron, and rose water.

Let the mixture cool to room temperature, then pour it into kulfi molds.

Insert sticks and freeze for at least 6 hours or until solid.

To serve, dip the molds in warm water for a few seconds before gently pulling out the kulfi.

Garnish with chopped pistachios before serving.

Cooking Techniques

Spice Level:

Allergens