Beating the sweltering heat this summer is a daunting task! What better way to spend a sunny, hot day than savouring a refreshing chilled treat.. Simple pleasures of life!
Rich, creamy Gulkand Badam & Makhana Kulfi with refreshing flavours is a real treat to our eyes and soul. An absolute necessity in summertime.
How to make Gulkand Badam & Makhana Kulfi?
Gulkand Badam & Makhana Kulfi slightly deviates from the classic Malai Kulfi recipe. To have a healthy but interesting variation, I have used homemade Badam Makhana Milk Masala here. The recipe calls for 3 main ingredients namely Milk, Badam Makhana Milk Masala and Gulkand.
Loaded with the goodness of badam, makhana, spices like fennel, cinnamon and pepper, this delectable matka kulfi boosts our energy while gulkand with its natural cooling effect makes it a perfect summer dessert.
Though an unusual pairing of flavours, badam and makhana wonderfully blends with natural coolant gulkand. Makhana acts as a thickener. No Cornflour, No Milk Powder, No Condensed Milk, No Bread Crumbs used in this kulfi..
This recipe yields about 8 to 10 medium-sized kulfis depending upon the size of matkas.
- Full cream milk – 2 ltr
- Badam Makhana Milk Masala – ½ cup
- Gulkand – ½ cup
- Sugar – ¼ cup
- Chopped Nuts – ½ cup (cashew & badam)
- Rose water – few drops
- Chopped Badam & Pista – ¼ cup
- Dried Rose Petals – 1 tbsp
- In a thick-bottomed vessel, boil 2 ltr of milk and reduce it to half the quantity.
- Add badam makhana powder and sugar. Mix well. Let it boil for few more mins until the mixture turns thick and of spoon-able consistency.
- Bring it to room temperature.
- Add gulkand, rose water and chopped nuts. Mix well.
- Fill the kulfi mixture into matkas or kulhads.
- Garnish with chopped badam, pista and dried rose petals.
- Cover them with aluminium foil and freeze overnight.
- Once set, serve it as such in matkas or gently de-mould using a knife dipped in water and serve.