malai kulfi recipe, badam kulfi
An Indian kulfi ice cream made using milk, sugar and almonds in kulfi moulds.
Ingredients
- ½ litre full cream milk
- 2 tablespoon sugar
- ½ teaspoon cardamom powder
- 8-10 almonds/badam (crushed into coarse powder)
Instructions
- Take a non stick sauce pan or a vessel which is non stick.
- Into it add the full cream milk.
- Bring the milk to a boil on low flame.
- Keep stirring the milk.
- If not stirred, the milk might burn at the bottom.
- Keep stirring until the consistency of the milk is reduced to ⅓ rd.
- The milk appears creamy after a period of 20 to 25 minutes of stirring.
- Add sugar as per sweetness preferred, stir well and allow the sugar to dissolve completely by stirring on low flame.
- Add cardamom powder, crushed almonds and mix well.
- Cook for a minute on low flame.
- Switch off the flame.
- Allow the kulfi mixture to cool down.
- Take kulfi moulds and add the kulfi mixture into the moulds.
- Cover the lid of the kulfi moulds tightly.
- Set the ice cream in freezer for 7 to 8 hours/ overnight.
- Take them out from the fridge.
- Open the lids of the moulds and roll the moulds with both the palms to loosen the ice cream.
- Insert ice cream sticks in between the ice cream.
- Carefully, delicately and slowly take the ice cream out by holding the ice cream stick and pulling the stick out along with the ice cream gradually.
- Have it immediately before it melts.
- Enjoy!!!
Video
Video procedure to make malai kulfi:
Nutrition
Nutrition Facts
malai kulfi recipe, badam kulfi
Amount Per Serving
Calories 340
* Percent Daily Values are based on a 2000 calorie diet.
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