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3 Kulfi kept on Ice cubes. Along side 3 more kulfi moulds seen

Kesar Badam Kulfi (Kulfi without condensed milk or milk powder)

Kesar Badam Kulfi is a rich, creamy and easy kulfi recipe made using the traditional method of simmering milk and adding nuts, sugar and saffron.
4.95 from 17 votes
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Course: Dessert
Cuisine: Indian
Keyword: Dessert, Ice Cream, Indian Fasting Recipes, Milk, Saffron
Prep Time: 5 minutes
Cook Time: 45 minutes
Freezing Time: 6 hours
Servings: 8 Kulfi
Author: Renu Agrawal-Dongre


  • 1 Litre Full-Fat milk
  • ¼ Cup Sugar - More can be added if you like sweeter
  • A pinch of saffron
  • ¼ Cup of Almond Flakes or Soaked and Peeled Almonds


Preparation of Almonds

  • If using whole almonds, soak them in hot water for 1 hour.
  • Peel the skin and slice them finely.
  • If using almond flakes, crush them slightly.
    Almond Flakes

Making Kulfi

  • In a heavy bottom, pan add milk.
  • Bring it to a boil stirring in between.
  • Once boiled, let it simmer on slow stirring frequently until it reduces to half.
    Boiling and simmering of Milk
  • Add sugar, saffron and simmer for 4-5 minutes more.
    Adding Saffron
  • Add the crushed or sliced almonds to the milk and simmer again for 1-2 minutes.
    Adding of Almonds in Kulfi Mixture
  • Switch off once the milk is reduced and everything mixed together.
    Mixed Kulfi Mixture
  • Let the mixture cool completely.
    Prepared Kulfi mixture
  • Once cooled, fill this in the Kulfi moulds or a container/box.
    Kulfi in kulfi moulds
  • Close and let it freeze completely.
    Kulfi mixture added in Kulfi moulds

Unmolding Kulfi

  • To unmold the kulfi, remove it from the freezer.
    Frozen Kulfi Moulds
  • Run it under hot water for 30-40 seconds or alternatively you can rub it between your hands.
  • If you want to add a lolly stick, Insert it slowly. (This can even be added once the kulfi is half set)
  • The kulfi would come out from the mould. Enjoy.


  • Standard US Size Cups are used.
  • Using Full fat milk is advisable to make kulfi.
  • Use a heavy bottom pan.
  • Do keep on stirring the milk, or else it will stick to the bottom of the pan.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu