- 6 cups of Whole Milk
- 1/4 cup Organic Cane Sugar
- 1/4 cup Almond Powder
- 1 tbsp. Corn Starch
- 1/4 tsp. Cardamom Powder
- 4 to 6 Saffron Strands
Place the milk in a heavy bottom pan, over medium-high heat. We have to boil and reduce it to 2 cups..
Keep stirring the milk constantly from the sides and the bottom. Similarly, keep adjusting the heat accordingly between medium and low...
When the milk reduces to half (means 3 cups), add sugar to it...
Pulse grind a handful of almonds..,
Add almond powder to the milk...
Combine well...
Next, take 1 tbsp. of corn starch..
Mix it with 2 tbsps. of water..
Add corn starch slury to the milk...
Combine well and keep cooking for another 2 to 5 minutes, until reduces to 1/3 of its original amount (from 6 cups to 2 cups). At this point TURN OFF the heat. Keep stirring for a while, and then keep aside to cool down to the room temperature.
Gradually, it will start thickening..
After an hour, milk is ready to be filled into the kulfi/popsicle molds.
Using popsicle molds..
Carefully, fill in the thickened milk up to the brims of the molds..
Cover the molds with their lids...
Molds are ready to go to the freezer...
Let these sit in the freezer for at least 2 hours...
Note: Almond Kulfi is one of the most popular summertime desserts. It tastes absolutely delicious. Traditionally, served with rose water, kewra, and falooda. The main difference between a kulfi and an ice cream is cooked/raw milk. There are many other versions of kulfi, such as MANGO KULFI & PISTA KULFI.
Throwback picture (Arizona, 2012)
Throwback Picture (Artesia)
Please don’t forget to leave your email id and comments. I appreciate your time and extend my thanks for stopping by here.
For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/
Ingredients
- 6 cups of Whole Milk
- 1/4 cup Organic Cane Sugar
- 1/4 cup Almond Powder
- 1 tbsp. Corn Starch
- 1/4 tsp. Cardamom Powder
- 4 to 6 Saffron Strands
Instructions
Place the milk in a heavy bottom pan, over medium-high heat. We have to boil and reduce it to 2 cups.
Keep stirring the milk constantly from the sides and the bottom. Similarly, keep adjusting the heat accordingly between medium and low.
When the milk reduces to half (means 3 cups), add sugar to it.
Pulse grind a handful of almonds.
Add almond powder to the milk.
Combine well.
Next, take 1 tbsp. of corn starch.
Mix it with 2 tbsps. of water.
Add corn starch slury to the milk.
Combine well and keep cooking for another 2 to 5 minutes, until reduces to 1/3 of its original amount (from 6 cups to 2 cups). At this point TURN OFF the heat. Keep stirring for a while, and then keep aside to cool down to the room temperature.
Gradually, it will start thickening.
After an hour, milk is ready to be filled into the kulfi/popsicle molds.
Carefully, fill in the thickened milk up to the brims of the molds.
Let these sit in the freezer for at least 2 hours.
Notes
Kulfi is one of the most popular summertime desserts. It tastes absolutely delicious. Traditionally, served with rose water, kewra, and falooda. The main difference between a kulfi and an ice cream is cooked/raw milk. There are many other versions of kulfi, such as MANGO KULFI & PISTA KULFI.
