Name: ALMOND KULFI recipe by Suganya Hariharan at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Almond Milk 2.5 cups; Sugar - ½ cup; Rice flour - 1 teaspoon; Almond/Badam - 20; Almond/badam - 6, crushed; Cardamom powder - ½ teaspoon; Cinnamon powder – a pinch; Saffron - 4 strands; Rose water – 1 teaspoon; Pistachio - 2 teaspoon, crushed coarsely

Ingredients Serving: 6

Almond Milk 2.5 cups
Sugar - ½ cup
Rice flour - 1 teaspoon
Almond/Badam - 20
Almond/badam - 6, crushed
Cardamom powder - ½ teaspoon
Cinnamon powder – a pinch
Saffron - 4 strands
Rose water – 1 teaspoon
Pistachio - 2 teaspoon, crushed coarsely

Instructions

Boil water, add 20 almonds to it. Boil for 2 minutes. Cool and peel it after 2 minutes. Blend it to a smooth paste and keep it aside.
Heat the milk to a boil with saffron strands and then simmer for 25 - 35 minutes till thickens.
When it thickens, add the blended almond and heat for 2- 4 minutes.
Add crushed almond, pistachio, sugar, cardamom powder, cinnamon powder and heat for two minutes.
Dissolve 1 teaspoon of rice flour in 2 teaspoon of water. Add that in the mixture. It helps in thickening.
When you think, it is totally thick and it is not liquid, switch off and till it cools completely.
When it is cooled completely, now blend it once more. This gives a perfect creamy texture.
Keep it in refrigerator for an hour; this will help to not form ice crystals.
Set in any containers you want, cover and freeze it. But traditionally kulfis are served in this special mould where the ice-cream is set.
Pour the ice-cream into individual kulfi mould and freeze till set. (for 6- 8 hours)
Unmold the kulfi by placing it under running water for few seconds. Remove on a plate, slice the kulfi, garnish with pistachios and serve immediately.

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