Almond/Badam Kulfi
- Full fat milk - 5 cups
- Sweetened condensed milk - 1 can
- Sugar - 3 tbsp
- Cardamom - 6, powdered
- Almond/Badam - 1/2 cup,
- Corn flour - 1 tbsp
- Saffron - a pinch
Preparation:
- Heat a heavy bottomed vessel and add in milk along with 3 tbsps of sugar..Bring it to boil and reduce the flame to medium. Stir well in between and scrape the sides and bottom of the vessel in order to prevent burning.Keep boiling the milk for 25 - 30 minutes till it reduces to half of the original quantity.
- Add in condensed milk and stir well.Keep heating on medium flame for another 10 - 15 minutes until it gets slightly thickened.
- Take 1/4 cup of the boiling milk out of the vessel.Add corn flour to this and mix well without any lumps remaining.Pour this mixture back to the vessel and keep stirring.
- The milk will get more thickened after adding the cornflour mixture.Add cardamom powder,ground almonds and saffron.Mix well and switch off the flame.
- Let the mixture cool completely.After cooling, pour into moulds.If moulds are not available, you can pour them into small steel glasses.Cover and freeze for 8-9 hours.
- For unmoulding,place the mould or glass in lukewarm water for few seconds,Insert popsicle sticks,carefully remove kulfi from moulds and enjoy.
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