Kulfi (badam)
North Indian • All Foods
How to Make Kulfi (Badam) – Traditional & Healthy Version
Kulfi (badam), a classic North Indian frozen dessert, is beloved for its rich, creamy texture and nutty flavor. Originating in the royal kitchens of Mughal India, kulfi is often described as Indian ice cream, but its dense composition and slow-churned method set it apart from Western counterparts. Infused with the delicate flavors of badam (almonds), cardamom (elaichi), and saffron (kesar), this kulfi recipe brings together the authentic taste of traditional Indian sweets with a modern, health-conscious twist. Kulfi is a staple at Indian festivals like Holi and Diwali, where families gather to celebrate with sweet treats. Its popularity stretches across North India, from bustling streets of Delhi to vibrant markets of Lucknow, with regional stalls offering their own unique takes. The inclusion of badam not only elevates the taste but also adds a nutritional boost, making it a smart choice for those looking to indulge mindfully. Whether enjoyed as a snack on a hot summer afternoon or served as a festive dessert, kulfi (badam) promises a satisfying experience that connects you to India’s rich culinary heritage.
Ingredients(for 1 kulfi mould (approx. 120ml per serving))
- 500 ml Full-fat milk (doodh)
- 1/4 cup Almonds (badam, soaked and peeled)
- 3 tbsp Jaggery powder (gur, can substitute with stevia for lower calories)
- 1/2 tsp Cardamom powder (elaichi)
- 8-10 Saffron strands (kesar, soaked in 1 tbsp warm milk)
- 2 tbsp Low-fat cream (malai, optional for extra creaminess) - optional
- 1 tbsp Chopped pistachios (pista, for garnish) - optional
- 1/2 tsp Rose water (gulab jal, optional for aroma) - optional
Instructions
- 1
Begin by soaking badam in hot water for 10 minutes, then peel and blend into a smooth paste with a few tablespoons of milk.
5 minutes
Use fresh badam for richer flavor and smoother texture.
- 2
In a heavy-bottomed kadhai, pour the full-fat milk and bring to a boil on medium flame, stirring continuously to avoid burning.
5 minutes
Stir regularly to prevent malai from sticking to the sides.
- 3
Add the almond paste to the boiling milk, mixing thoroughly. Continue to cook until the mixture thickens and reduces by about one-third.
7 minutes
Simmer on low heat for a dense, authentic kulfi texture.
- 4
Mix in jaggery powder, elaichi powder, and soaked saffron strands. Stir well until jaggery dissolves and the mixture is aromatic.
3 minutes
Replace jaggery with stevia for a diabetic-friendly version.
Why This Dish is Healthy
This kulfi (badam) recipe is thoughtfully designed for health-conscious eaters. By using jaggery in place of refined sugar and opting for low-fat milk and cream, you reduce empty calories without sacrificing flavor. Almonds add healthy fats and protein, aiding satiety and muscle repair. It’s a vegetarian dessert that fits into calorie tracking and balanced diets, making it suitable for families, weight watchers, and those with mild dietary restrictions.
Badam kulfi is a nutrient-dense dessert, rich in healthy fats, protein, and vitamins from almonds. Almonds provide vitamin E, magnesium, and fiber, which support heart health and digestion. Using jaggery instead of refined sugar adds trace minerals like iron and potassium. The milk base delivers calcium and high-quality protein, while saffron and cardamom offer antioxidant properties. This recipe avoids excess cream and sugar, keeping calories moderate and macros balanced.
Pro Tips
- 💡Tip 1: Use matka pots for an earthy aroma and authentic presentation.
- 💡Tip 2: Blend badam with a little milk for a super-smooth paste.
- 💡Tip 3: Add a pinch of saffron for natural color and festive flair.
Storage & Serving
Store kulfi moulds in the freezer for up to 1 week. Keep covered to prevent freezer odors. Unmould only when ready to serve. Do not refreeze melted kulfi.
Best served: Lunch or as an evening snack
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
