Kesar and Badam Kulfi / Indian Ice cream




  1. Full fat milk – 1 liter
  2. Sweetened condensed milk – 1/2 tin or 200 grams
  3. Full fat milk powder – 1/2 cup
  4. Saffron –  a generous pinch
  5. Cardamom powder – 1/2-3/4 tsp.
  6. Almonds – 1/4 cup, coarsely chopped


  1. Mix together the milk, sweetened condensed milk & milk powder in a heavy bottom pan. Bring the mixture to a rolling boil & cook on medium low heat for 30 minutes or till thick. Keep stirring to prevent the milk from sticking to the bottom of the pan.
  2. Add saffron, powdered cardamom & mix well.
  3. Remove from heat & add the chopped almonds.
  4. Let the mixture cool down completely to room temperature.
  5. Pour mixture into kulfi moulds and place in the freezer overnight.
  6. Remove the kulfi from the freezer about 10 minutes before serving.
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