Badam Kulfi Recipe – Authentic Indian Almond & Saffron Frozen Dessert

Last Updated on 2 months by Neha Deshmukh

Badam Kulfi Recipe – Authentic Indian Almond & Saffron Frozen Dessert

Hey everyone! If you’re craving something cool, creamy, and utterly delicious, you have to try this Badam Kulfi recipe. It’s a classic Indian frozen dessert, and honestly, it’s one of my all-time favorites – especially during those hot summer months. I remember my grandmother making this for us every year, and the aroma of saffron and almonds just filled the whole house with happiness. It’s simpler to make than you might think, and the results are seriously rewarding. Let’s get started!

Why You’ll Love This Recipe

This Badam Kulfi isn’t just a treat; it’s a little piece of Indian culinary heritage. It’s wonderfully fragrant, thanks to the saffron, and has a beautiful, subtly sweet flavor from the almonds. Plus, it’s surprisingly easy to make at home, even if you’ve never attempted Indian desserts before. It’s the perfect make-ahead dessert for parties, or just a special treat for yourself!

Ingredients

Here’s what you’ll need to create this magic:

• ¼ cup almonds/badam (approximately 30g)
• 2 tablespoons sugar (approximately 25g)
• 1 ½ cups milk (approximately 360ml) – full fat works best!
• 5 saffron strands (kesar)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Almonds (Badam) – Types & Quality

I prefer using Californian almonds for this recipe, as they have a lovely, mild flavor. You can use any type of almond, though! Just make sure they’re good quality and fresh. Blanched almonds work well too, saving you a step.

Saffron (Kesar) – Sourcing & Flavor Profile

Saffron is key to that beautiful color and unique flavor. Try to source good quality saffron – it’s worth the investment. A little goes a long way! You can find it at most Indian grocery stores or online.

Milk – Full Fat vs. Toned, Regional Preferences

Full-fat milk really gives the kulfi a richer, creamier texture. While toned milk can be used, the result won’t be quite as decadent. In some regions of India, people also use khoya (dried evaporated milk solids) for an even richer kulfi, but we’re keeping it simple today!

Sugar – Alternatives & Adjustments

Regular granulated sugar works perfectly. You can adjust the amount of sugar to your liking – I find 2 tablespoons is just right for me, but feel free to add a little more if you prefer a sweeter kulfi.

Step-By-Step Instructions

Alright, let’s make some kulfi!

First, grind the almonds, sugar, and saffron strands into a really fine powder using a mixer. You want it to be almost like a flour. This might take a few minutes, and you might need to scrape down the sides of the mixer a couple of times.

Next, pour in the milk and give everything a good mix. Now, it’s time to cook! Pour the mixture into a saucepan and simmer over medium heat for about 5 minutes.

Keep stirring constantly to prevent it from sticking to the bottom. You’ll notice the mixture starts to thicken slightly. Continue cooking until it reaches a consistency where it coats the back of a spoon.

Once it’s thickened, take it off the heat and let it cool completely. This is important! You don’t want to pour it into the molds while it’s still warm.

Once cooled, carefully pour the mixture into your popsicle molds. Close the lids tightly.

Now for the hardest part… waiting! Freeze for at least 8 hours, or preferably overnight.

To serve, briefly dip the molds in water for a few seconds to loosen the kulfi. Gently pull on the popsicle stick to release the kulfi.

And that’s it! Enjoy your homemade Badam Kulfi.

Expert Tips

• Smooth Texture: For the smoothest kulfi, grind the almonds really well. If your mixer is struggling, you can add a tiny splash of milk to help it along.
• Preventing Ice Crystals: Cooling the mixture completely before freezing helps minimize ice crystal formation.
• Saffron Infusion: For a stronger saffron flavor, you can soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding them to the mixture.

Variations

Want to switch things up? Here are a few ideas:

Vegan Badam Kulfi

My friend, Priya, is vegan, and she makes a fantastic version using almond milk instead of dairy milk. It’s just as delicious!

Sugar-Free Badam Kulfi

You can easily make this sugar-free by using a sugar substitute like stevia or erythritol. Adjust the amount according to the package instructions.

Spice Level – Adding Cardamom or Rosewater

A pinch of cardamom powder or a teaspoon of rosewater adds a lovely floral aroma and flavor. My mom always adds a tiny bit of cardamom – it’s divine!

Festival Adaptations – Holi & Summer Celebrations

This kulfi is perfect for Holi or any summer celebration. The vibrant color from the saffron just feels festive!

Serving Suggestions

Badam Kulfi is delicious on its own, but you can also serve it with a sprinkle of chopped pistachios or a drizzle of rose syrup. It’s a lovely ending to an Indian meal.

Storage Instructions

Homemade Badam Kulfi will stay fresh in the freezer for up to 2 weeks. Make sure it’s stored in an airtight container to prevent freezer burn.

FAQs

Let’s answer some common questions!

What is the difference between Kulfi and ice cream?

Kulfi is traditionally made by slowly evaporating milk, resulting in a denser, creamier texture than ice cream. It’s also typically flavored with cardamom, saffron, and nuts, while ice cream has a wider range of flavors.

Can I use almond extract instead of almonds?

While you can use almond extract, it won’t have the same depth of flavor as using real almonds. I highly recommend using almonds for the best results.

How do I prevent ice crystals from forming in my Kulfi?

Cooling the mixture completely before freezing and using full-fat milk helps minimize ice crystal formation.

What is the best way to grind the almonds for a smooth texture?

A high-powered blender or food processor works best. Grind them for several minutes, scraping down the sides as needed.

Can I make Badam Kulfi without a popsicle mold?

Yes! You can use small glasses or ramekins instead. Just cover them tightly with plastic wrap before freezing.

How long does homemade Badam Kulfi stay fresh in the freezer?

Up to 2 weeks, stored in an airtight container.

I hope you enjoy making this Badam Kulfi as much as I do! Let me know in the comments if you try it, and how it turns out. Happy cooking!