Summer Special Badam Kulfi Recipe

When summer rolls in with its sweltering heat, nothing beats the delight of indulging in a cold, creamy dessert. Badam kulfi, a traditional Indian frozen treat, is perfect for such occasions. Made from milk, almonds (badam), and a blend of aromatic spices, this kulfi is rich, flavorful, and incredibly refreshing. Here’s a step-by-step guide to making this delectable summer special badam kulfi at home.


  • Milk: 1 liter (full-fat)
  • Sugar: 1/2 cup (adjust to taste)
  • Almonds (Badam): 1/2 cup (blanched and finely chopped)
  • Cardamom Powder: 1/2 teaspoon
  • Saffron Strands: A pinch (soaked in 2 tablespoons of warm milk)
  • Condensed Milk: 1/2 cup
  • Cornflour: 1 tablespoon (dissolved in 2 tablespoons of cold milk)
  • Pistachios: 2 tablespoons (chopped, for garnish)
  • Rose Water: 1 teaspoon (optional)


  1. Boiling the Milk:
    • Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat, stirring occasionally to prevent it from burning.
    • Once it starts boiling, reduce the heat to low and let it simmer. Stir frequently until the milk reduces to half its original quantity. This process can take about 20-25 minutes.
  2. Preparing the Almonds:
    • While the milk is simmering, blanch the almonds by soaking them in hot water for 10 minutes. Then, peel off the skins and finely chop them. You can also grind some of the almonds into a coarse powder for added texture.
  3. Adding the Ingredients:
    • Add the finely chopped almonds and almond powder to the simmering milk. Stir well to combine.
    • Add the saffron strands soaked in warm milk, which will give the kulfi a lovely golden hue and a rich aroma.
    • Stir in the sugar and condensed milk, ensuring they dissolve completely.
  4. Thickening the Mixture:
    • Dissolve the cornflour in cold milk and add this mixture to the pan. This will help in thickening the kulfi base.
    • Continue to simmer the mixture, stirring constantly, until it thickens to a custard-like consistency. This should take about 10 minutes.
  5. Flavoring the Kulfi:
    • Add the cardamom powder and rose water (if using) to the mixture. Stir well to incorporate the flavors.
    • Remove the pan from the heat and let the mixture cool to room temperature.
  6. Freezing the Kulfi:
    • Once the mixture has cooled, pour it into kulfi molds or small paper cups.
    • Cover the molds with foil and insert an ice cream stick into the center of each mold.
    • Place the molds in the freezer for at least 6-8 hours, or until the kulfi is completely set.
  7. Serving the Kulfi:
    • To unmold the kulfi, run the molds under warm water for a few seconds and gently pull the kulfi out.
    • Garnish with chopped pistachios and serve immediately.

Tips for Perfect Badam Kulfi

  • Use Full-Fat Milk: For a rich and creamy texture, always use full-fat milk. Skim milk won’t give the desired consistency.
  • Stir Constantly: While reducing the milk, ensure you stir it frequently to avoid it sticking to the bottom and burning.
  • Customize the Sweetness: Adjust the amount of sugar to suit your taste. You can also add a bit of honey or maple syrup for a different flavor profile.
  • Variations: Feel free to experiment with other nuts like cashews or pistachios, or add a bit of vanilla extract for an extra layer of flavor.
  • Presentation: For a more festive look, you can garnish the kulfi with edible silver leaf (varak) and rose petals.

Badam kulfi is a timeless Indian dessert that combines the richness of almonds with the creaminess of milk and the exotic flavors of saffron and cardamom. It’s a perfect way to cool down on a hot summer day, offering a delightful blend of textures and tastes. Making it at home is simple and rewarding, and with this recipe, you can bring a touch of traditional Indian sweetness to your summer celebrations. Enjoy the process and relish every bite of your homemade badam kulfi.

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