Almond Jaggery Kulfi

Manisha Mishra
by Manisha Mishra
6 Kulfi
40 min

In this scorching summer heat what can be better than a homemade delicious, sweet & creamy kulfi. Kulfis, are also known as Indian icecreams, In India, various types of kulfi are available among which the most popular selling kulfi are Malai kulfi, Kesar pista kulfi, Mango Kulfi and Almond(Badam) kulfi. Kulfi is popular for its rich flavour and creamy texture. Also, goodness of milk and almonds give a good nutrition value to this delicacy.

This summer vacation my daughter demanded to have Kulfi. So I made Almond kulfi using milk, almonds paste, finely chopped almonds, jaggery powder and flavoured the kulfi with cardamom powder.

The key ingredient in Almond Kulfi is the Almond which needs to be blanched, peeled and crushed into pieces before using.

Almond paste adds special flavor and texture to this recipe which can be a tempting treat for your family. In India, you can easily find these kulfi at every street and corner but I prefer to make at home. You can make any variation of kulfi as per taste and choice.

Moreover, the ones we make in the home are more healthy, nutritious and fresh as compared to the readymade kulfis which could have been made days before we consume them. Let's check out the Ingredients & recipe to make this delicious Almond Jaggery Kulfi , if you like the recipe then please comment below, I would love to read your thoughts!!!!

Recipe details
  • 6  Kulfi
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • Milk 1 Litre
  • Almond Paste 3 tbsp
  • Almond Finely chopped 2 tbsp
  • Jaggery Powder 1/4 cup
  • Milkmaid 3 tbsp
  • Cardamom powder 1/4 tsp

Boil milk in a heavy bottomed non-stick pan.
Keep stirring till the milk reduces to ½ of its actual quantity. Add almond paste, milkmaid and cook it for 5 minutes.
Now switch off the flame and remove the pan and pour it in a wide bowl and cool it completely.
Add jaggery powder, finely chopped almonds & mix it well.
Adding chopped almonds gives a nice texture to the kulfi.
Pour kulfi mixture into the kulfi moulds.
Place the kulfi moulds in the freezer for 8 hours. Serve chilled.
  • Almond needs to be blanched, peeled and crushed into pieces before using.
  • Additionally, cook on low to medium flame to prevent burning.
  • Condensed Milk is optional, i have added this for more Creamy texture.
  • Allow the kulfi mixture to cool down a bit then add jaggery powder or else it will split the milk if you add directly to the hot mixture.
Manisha Mishra
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