As Summer Is Heating Up, Make Almond Kulfi To Cool Things Up

This kulfi is totally submerged with almond flavours in it. From almond milk to whole almonds, everything gives this kulfi a rich flavour.

Ingredients 

Method 

• Bring the water to a boil, add 15 almonds. Boil for 2 minutes. Let the almonds cool and peel after 2 minutes. Mix them to a smooth paste in a blender and set them aside.
• Bring milk with saffron strings to a boil and simmer for 25-30 minutes.
• When thickened, add the almonds paste and heat for 2-4 minutes.
• Now, add the crushed almonds, cardamom powder, cinnamon powder, pistachios and sugar. Heat for the next two minutes.
• Dissolve 1 teaspoon of rice flour in 2 teaspoons of water. Add this to the mixture. It will help the ice cream mixture to thicken.
• If you think it's all thick and not runny, turn the gas off and let it cool completely. When it's completely cool, stir again to give a perfect creamy texture.
• To prevent the formation of ice crystals, keep them in the refrigerator for an hour.
• Pour the ice cream into a single kulfi mould and freeze it for 6 to 8 hours until it sets. 
• Before taking it out of the mould, place the Kulfi by holding it under running water for a few seconds. 
• Remove it from the mould, garnish with crushed pistachios and serve immediately.

Tip: If you don't have the kulfi mould, you can use disposable plastic cups and popsicle sticks.

Image source: Instagram @jugaad_kitchen 

Method 

• Bring the water to a boil, add 15 almonds. Boil for 2 minutes. Let the almonds cool and peel after 2 minutes. Mix them to a smooth paste in a blender and set them aside.
• Bring milk with saffron strings to a boil and simmer for 25-30 minutes.
• When thickened, add the almonds paste and heat for 2-4 minutes.
• Now, add the crushed almonds, cardamom powder, cinnamon powder, pistachios and sugar. Heat for the next two minutes.
• Dissolve 1 teaspoon of rice flour in 2 teaspoons of water. Add this to the mixture. It will help the ice cream mixture to thicken.
• If you think it's all thick and not runny, turn the gas off and let it cool completely. When it's completely cool, stir again to give a perfect creamy texture.
• To prevent the formation of ice crystals, keep them in the refrigerator for an hour.
• Pour the ice cream into a single kulfi mould and freeze it for 6 to 8 hours until it sets. 
• Before taking it out of the mould, place the Kulfi by holding it under running water for a few seconds. 
• Remove it from the mould, garnish with crushed pistachios and serve immediately.

Tip: If you don't have the kulfi mould, you can use disposable plastic cups and popsicle sticks.