Kesari Badam Kulfi Recipe - An Indian dessert flavoured with saffron and almonds served ice chilled.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk(दूध), Sugar(चीनी)

Cuisine : Uttar Pradesh

Course : Desserts

Kesari Badam Kulfi

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Kesari Badam Kulfi checkout Kesari Indrayani , Coconut Bread Pudding , Coconut Custard , Chennar Payesh . You can also find more Desserts recipes like Hot Chocolate Souffle, Malai Gola Phirni, Chocolate Pancakes With Mixed Fruits, Low Cal Crunchy Fruits With Yogurt. Or try out these recipes from Uttar Pradesh Cuisine like Carrot and Beetroot Cheela, Dal Moth Samosa, Malai Peda, Gulkand Rolls.

Kesari Badam Kulfi Recipe - How to make Kesari Badam Kulfi

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Prep Time : 1.30-2 hour

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Milk 3 litres

  • Sugar 1/2 cup

  • Saffron (kesar) a few strands

  • Almonds toasted 20

  • Green cardamom powder a pinch

Method

Step 1

Heat milk in a saucepan and bring it to boil. Simmer and reduce to one litre (five cups), stirring constantly.

Step 2

Add sugar and stir till it dissolves. Soak saffron in a tablespoon of warm milk and add it to the reduced milk.

Step 3

Chop the toasted almonds and add it to the milk. Add the cardamom powder and mix.

Step 4

Pour in the prepared moulds, seal them airtight and freeze them in the refrigerator.

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