Badam Kesar Kulfi

Badam Kesar Kulfi

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INGREDIENTS

200 ml full cream ( I used Amul brand)
500 ml boiled milk
4 tbsp milk powder
3 tbsp almond powder (take 12 almonds grind them into a processor until powdered)
1 t/s fresh cardamom powder
12 to 14 almonds crushed
1 tbsp kesar (saffron) essence
a pinch of salt
8 tbsp organic sugar/ sugar/brown sugar
few rose petals Or dried rose petals

INSTRUCTIONS

• Combine milk and full cream into a broad bottomed saucepan. Place on low heat.
• Once it starts bubbling Or reaches boiling point. Add crushed almonds, cardamom powder, almond powder, milk powder and organic sugar. Keep stirring continuously else it might stick to the bottom.
• Add rose petals and salt. Stir again nicely.
• Cook for 2 t0 3 mins more Or until mixture is creamy and slightly thicker.
• Allow the mixture to cool. Pour into kulfi molds Or desired molds. Freeze them upto 3 hours Or until firm.
• Unmold the kulfi and serve with rose syrup, falooda and roasted almonds.

Notes

• You can add cashews, walnuts any kind of nuts you like.
• You can use milkmaid instead of sugar.
• Also evaporated milk can be used to make it creamier and richer.

SOURCE: http://www.flavorsofmumbai.com/almond-kulfi/
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