WOYP Day #41 Kesar Pista Badam Kulfi

It had been ages since I made Kulfis at home. The temperatures are soaring with rain studded days, and these kulfis took me right back to my childhood when mom made them every summer without fail.

This is the classic version of Kulfi, loaded with nuts and hints of Saffron encased in creamy frozen goodness! Yummm...! 

Kesar Pista Badam Kulfi:
You will need:

2 cups Whole Milk
2tbsp Corn flour (make a paste with 2 tbsp cold milk)
3 to 4 tbsp Milk powder (I used non-fat dry milk)
2 tbsp Badam Milk powder (MTR or any brand)
A large pinch Saffron strands
1 tbsp finely chopped unsalted Pistachios
1 tbsp finely chopped raw Almonds
1/2 cup Granulated sugar

Pour milk into a thick bottomed pan, and set on medium heat. Stir frequently to prevent the milk from burning on the bottom. Once the milk is warm, remove a tablespoon or two and add it to the milk powder. Whisk to make a smooth paste and set aside. Add the saffron strands, sugar, Badam milk powder and the prepared milk powder paste to the hot milk and combine. Bring to a simmering boil.

Lower heat. Now add the corn starch paste while stirring. The mixture will immediately thicken. Cook for a minute while stirring and then remove from heat. Allow to cool for 10-15 minutes before adding the nuts.This keeps the nuts crunchy. 

Stir in the nuts. Pour mixture into popsicle molds. If you don’t have Popsicle molds you can use disposable paper cups, or small steel tumblers if you have them at home. Once filled, set aside for few more minutes and then place a popsicle stick in each cup. Freeze for 3-4 hours. 

To unmold - Run the sides of the cup or mold under warm water for a few seconds and the kulfi will pop out easily. Serve immediately.

Kesar Mango Kulfi:

Mango Kulfi brings back sweet childhood memories of summers spent in my granny’s house in Bangalore with my cousins. Summers brings a bounty of mangoes in all shapes, sizes and of course shades of yellow and green. Mom always had her ice cream classes during the summer, and that meant different flavours of ice cream for us to dig into throughout the blazing season. She even taught Kulfis and Ice candies, we waited for these classes more eagerly than the students taking them!! :-D

Mom used to make the Malai Kulfis as well as the Mango ones. And the Kesar Mango Kulfi was everyone’s favourite.

You will need:

2 Cups Mango Pulp
½ Cup Sweetened Condensed Milk (adjust acc to taste)
3 tbsp Chopped Pistachios
3 tbsp Chopped Cashews
½ tsp Saffron Strands
1 Tsp Gelatin powder or Agar Agar cut into small bits
2 tbsp Water

Dissolve gelatin or agar agar in hot water. Let cool and combine with the rest of the ingredients in a medium bowl. Check for sweetness and add more condensed milk if required.

Pour into moulds or small containers and freeze for 4-6 hours. Let sit on the counter for 5 minutes before unmoulding and serving.