By Suganya Hariharan  |  21st Nov 2016  |  
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  • Photo of ALMOND KULFI by Suganya Hariharan at BetterButter
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Traditional Indian Frozen treat – similar to icecream but is denser and creamier. A sweet treat to beat the heat!

ALMOND KULFI (totally vegan) is one dish which makes its accompaniments tastier. With the right mix of flavours, ALMOND KULFI (totally vegan) has always been everyone's favourite. This recipe by Suganya Hariharan is the perfect one to try at home for your family. The ALMOND KULFI (totally vegan) recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing ALMOND KULFI (totally vegan) is few minutes and the time taken for cooking is 40 minutes. This is recipe of ALMOND KULFI (totally vegan) is perfect to serve 6 people. ALMOND KULFI (totally vegan) is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love ALMOND KULFI (totally vegan). So do try it next time and share your experience of cooking ALMOND KULFI (totally vegan) by commenting on this page below!


Ingredients to make ALMOND KULFI

  • 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

How to make ALMOND KULFI

  1. 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.
  2. Heat the milk to a boil with saffron strands and then simmer for 25 - 35 minutes till thickens.
  3. When it thickens, add the blended almond and heat for 2- 4 minutes.
  4. Add crushed almond, pistachio, sugar, cardamom powder, cinnamon powder and heat for two minutes.
  5. Dissolve 1 teaspoon of rice flour in 2 teaspoon of water. Add that in the mixture. It helps in thickening.
  6. When you think, it is totally thick and it is not liquid, switch off and till it cools completely.
  7. When it is cooled completely, now blend it once more. This gives a perfect creamy texture.
  8. Keep it in refrigerator for an hour; this will help to not form ice crystals.
  9. 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.
  10. Pour the ice-cream into individual kulfi mould and freeze till set. (for 6- 8 hours)
  11. 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.

My Tip:

1. You can place an ice-cream stick in the center of it when the ice-cream is half set. Half frozen cream will help the stick to hold it in place. Refrigerate again till completely set. 2. I used almond milk, you can use full fat milk instead. 3. If you don't have the mould i have, you can use Popsicle mould if not you can use disposable plastic cups. Or even thick paper cups

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