Kesar Badam Matka Kulfi ( Saffron And Almond Indian Ice Cream)

This traditional Indian ice cream needs no introduction. Rich, creamy matka kulfi with irresistible flavors of saffron and cardamom and a nutty crunch is perfect treat on a Valentine's day ! Made by a traditional slow process of condensing the full cream milk till it gets an irresistible texture and aroma , this sweetened flavored condensed milk is poured into earthenware pots and allowed to freeze overnight or until firm and served ice chilled .No artificial color or essence is added in this recipe and the lovely yellow color is imparted by Saffron.

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Poonam Bachhav's Secret Indian Recipe !

Preparation Time: 
12 hours
Cooking Time: 
35 minutes


4 cups /1 liter Full cream Milk
1/2 cup Sugar or as required
Few strands of Saffron dissolved in 2 tsp of warm milk
8-10 Almonds
1/4 tsp Cardamom powder
Heat the full cream milk in a heavy bottom pan, preferably a wide pan and bring it to boil. Allow the milk to simmer on medium flame until it reduces to half of its quantity. Keep stirring the milk and scrapping the sides occasionally, so that milk does not stick to the bottom of the pan.
Add sugar to the milk , give it a quick stir and allow the milk to simmer again until it reduces to 1/4 th of its original volume.
Now add the Saffron milk followed by chopped Almonds and Cardamom powder. Mix and cook for another 2-3 minutes and put off the flame.
Allow this dense kulfi mixture to cool at room temperature and then refrigerate it for 3-4 hours. ( this step prevents the ice crystals from forming in kulfi) .
Now pour this cool rabadi into the kulfi molds or earthen pots (matkas) and seal the top either with a cling film or aluminium foil . Place the molds in the deep freeze section of the refrigerator and let the kulfi set for about 7-8 hours or overnight.
The yummy Kesar Badam Matka Kulfi is ready to serve. Place the kulfi molds in luke warm water for few seconds to unmold it and serve it ice chilled.
You may insert an ice cream stick while unmolding the kulfi for easy handling.
Kulfi expands a bit after setting, so do not fill the molds until brim.
As this kulfi does not have any thickening agents like cornflour, it can be had as fasting food ( food for Vrat).