Kaju Badam Kulfi ~ Milk Cashew Almond Frozen Dessert

The sun is peeking through here in my part of the globe and we are still in the mood of chill weather. It is a sudden change in temperature that is making it tough to cope. To keep the mood going in summer too, what could be better than drenching in a kulfi. Mind you, this is not just a summer dessert, but can be had anytime of the year.

Kulfi is one dessert that everyone in my family loves to indulge in and kaju-badam kulfi is the first one I made for this season. The creamy texture of whole-milk, the exotic flavors of cashew, and the crunch of almonds combined with a hint of cardamom makes this a rich and heavenly dessert.

Who said desserts are unhealthy? Check this and u’ll realize what I mean. For a quick matter of fact, u’ll have the much loved creamy texture without any real cream in it.

Ingredients
500ml full cream milk
½ cup milk
½ cup sugar (adjust according to your tatse)
¼ cup almonds
¼ cup cashew nuts
2 tsp corn flour
2 cardamom pods

Method

• Soak almonds and cashew separately in hot water.
• Grind cashew into a smooth paste adding just enough water.
• Peel the skin off the almonds and chop them finely.
• Bring whole milk to boil, reduce the flame and stir occasionally until milk reduced to half the quantity.
• Add ½ cup milk to corn flour and mix well without forming lumps. 
• Add this mixture to boiling milk and stir continuously (This thickens the mixture). Add sugar and mix well.
• Switch off the flame, add cardamom powder, chopped almonds, mix well and let it rest until it reaches room temperature. (Stir in between to avoid skin formation).
• Now, pour into kulfi moulds or any of your favorite moulds and freeze them overnight.

To de-mould

• Allow the moulds to remain outside the refrigerator for 3-4 minutes or place them under running water for just few seconds and then insert a wooden stick in the centre of the kulfi and pull it out.
• Serve immediately with sprinkle of few chopped almonds and a bit of love.

Find the recipe for Mango Kulfi here.