🇮🇳 Indian Vegetarian

Badam Kulfi

Name: Badam Kulfi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Indian
Ingredients: to taste Salt; 3 tbsp Ghee; a pinch Saffron; 2 cups Milk; 1/3 cup Almonds; 400 g Condensed Milk

🇮🇳 Indian

Dense, slow-frozen kulfi — no churn, no shortcuts, just reduced milk doing what it does best. Ready in 50 minutes including prep.

Prep 20 min Cook 30 min Serves 6 Medium

Ingredients

Saltto taste
Ghee3 tbsp
Saffrona pinch
Milk2 cups
Almonds1/3 cup
Condensed Milk400 g

Optional extras

Fresh Cilantroto finish

Instructions

1
Reduce the milk by a third over a patient flame, stirring so it never catches.
2
Stir in the condensed milk, the flavourings and the nuts; cool completely.
3
Pour into kulfi moulds, cover with foil and freeze 6 hours or overnight.
4
Dip the mould in warm water for a few seconds to unmould — slice, don't scoop.

Chef's tip

Ghee first, sweetness later — sugar too early toughens milk solids.

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Watch how it's made