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Photo of Cashew Nut and Almond Kulfi/Qulfi/Khulfi by Archana Potdar at BetterButter

Cashew Nut and Almond Kulfi/Qulfi/Khulfi

Archana Potdar
0 minutes
Prep Time
30 minutes
Cook Time
8 People
Read Instructions Save For Later

ABOUT Cashew Nut and Almond Kulfi/Qulfi/Khulfi RECIPE

Memories of the Kulfis eaten when I was small drives me to make these beauties.

Recipe Tags

  • Veg
  • Others
  • Mughlai
  • Freezing
  • Dessert
  • Egg Free

Ingredients Serving: 8

  1. 6 cups of high fat milk with cream
  2. 1/2 cup cream
  3. 2 tbsp sugar (if needed)
  4. 1/2 tin condensed milk
  5. 3 tbsp corn flour
  6. 10 almonds coarsely chopped
  7. 15 cashew nuts coarsely chopped
  8. A few strands of saffron


  1. Mix the corn flour in 1/2 cup of milk and set aside.
  2. Boil the remaining milk with the sugar.Simmer stirring constantly using a slotted spoon till the milk is reduced to half.
  3. Add the milkmaid and the cream, saffron. Stir and boil for a minute or two. Now add the corn flour mixture and bring to boil till the mixture thickens. Remove from the flame and let it cool completely.
  4. Run in the whipper section of the mixer or use the hand mixer with the beaters. Whip well. (Not necessary but I find this way the cream is well distributed).
  5. Add the almonds and the cashew nuts.Transfer to kulfi moulds cover and freeze vertically.
  6. Once firm the kulfi, dip the moulds in water then run a knife around the edges.
  7. Transfer to a plate and serve

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