Kesar Badam Kulfi – A Royal Indian Frozen Dessert, it is a rich and creamy Indian frozen dessert made with saffron, almonds, milk, and cream. This traditional kulfi is infused with the luxurious flavor of kesar (saffron) and the nutty goodness of badam (almonds), making it a beloved summer treat across generations. Whether you’re looking for a festive dessert or simply craving something indulgent and cooling, this homemade kulfi recipe is easy to follow and absolutely irresistible.
Kulfi, often described as India’s traditional ice cream, is a beloved frozen treat known for its dense, creamy texture and rich flavors. Unlike regular ice cream, kulfi isn’t churned, which gives it a solid, fudge-like consistency. Among its many flavorful variants, Kesar Badam Kulfi holds a special place in Indian households and hearts. Infused with aromatic saffron and nutty almonds, this royal dessert is a celebration of both simplicity and indulgence.

The origin of kulfi dates back to the Mughal era, where it was considered a luxury dessert. It was traditionally made by slow-cooking milk until it thickened and infused with spices like cardamom, saffron, and nuts. Over centuries, kulfi has evolved, but its nostalgic charm and rich flavor remain timeless. Whether served on a stick, in matkas (earthen pots), or cut into slices, this homemade Kesar Badam Kulfi is a perfect dessert for festivals, special occasions, or sunny afternoons.

Now let’s make this melt-in-the-mouth Kesar Badam Kulfi at home using simple ingredients, without any fancy equipment!

Ingredients (Makes 8-10 kulfis)

• 2 Pinches Saffron Threads
• ¼ cup Warm Milk
• 3-4 cups Full-Fat Milk
• 2-3 tbsp Almonds
• 2 tbsp Cashew Nuts
• ¼ tsp Cardamom Seeds (Or Powder)
• ½ Can Sweetened Condensed Milk (Around 200g)
• ¼ cup Milk Powder
• ½ cup Fresh Cream (Heavy Cream)
• Kulfi Molds Or Small Shot Glasses
• Ice Cream Sticks
• Optional Garnish: Slivered Almonds, Pistachios, Dried Rose Petals

Method

1. Infuse the saffron:
In a mortar and pestle, crush saffron threads. Add warm milk and let it sit to release its golden color and aroma.
2. Prepare the milk base:
In a heavy-bottomed kadhai or large saucepan, add full-fat milk. Pour in the saffron-infused milk and stir.
3. Make the nut-cardamom powder:
Coarsely crush almonds and cashews along with ¼ tsp cardamom seeds using a grinder or mortar. Add this mixture into the milk.
4. Sweeten and thicken:
Stir in sweetened condensed milk and milk powder. Mix well and cook on medium flame, stirring continuously to prevent burning until it starts thickening.
5. Add cream:
Once the milk begins to thicken, add fresh cream. Mix and continue to cook until the mixture starts bubbling and is thick enough to coat the back of a spoon.
6. Cool completely:
Turn off the heat and let the mixture cool down fully at room temperature. Stir again before pouring into molds.
7. Set the kulfi:
Pour the cooled mixture into kulfi molds or small shot glasses. Cover the tops with foil and insert an ice cream stick in the center. Freeze for at least 3-4 hours or until fully set.
8. Serve:
To demold, dip the molds in warm water for a few seconds (be careful not to let water enter), then gently roll between your palms and pull the kulfi out by the stick.
9. Garnish (optional):
Sprinkle slivered almonds, pistachios, and dried rose petals on top before serving for a festive, royal touch.

Binjal Pandya

Kesar Badam Kulfi – A Royal Indian Frozen Dessert

5 from 1 vote

Kesar Badam Kulfi is a rich and creamy Indian frozen dessert made with saffron, almonds, milk, and cream. This traditional kulfi is infused with the luxurious flavor of kesar (saffron) and the nutty goodness of badam (almonds), making it a beloved summer treat across generations.

Whether you're looking for a festive dessert or simply craving something indulgent and cooling, this homemade kulfi recipe is easy to follow and absolutely irresistible.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 8 -10

Course: Dessert

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 2 Pinches Saffron Threads
• ¼ cup Warm Milk
• 3-4 cups Full-Fat Milk
• 2-3 tbsp Almonds
• 2 tbsp Cashew Nuts
• ¼ tsp Cardamom Seeds Or Powder
• ½ Can Sweetened Condensed Milk Around 200g
• ¼ cup Milk Powder
• ½ cup Fresh Cream Heavy Cream
• Kulfi Molds Or Small Shot Glasses
• Ice Cream Sticks
• Optional Garnish: Slivered Almonds Pistachios, Dried Rose Petals

Method

 

1. Infuse the saffron:
2. In a mortar and pestle, crush saffron threads. Add warm milk and let it sit to release its golden color and aroma.
3. Prepare the milk base:
4. In a heavy-bottomed kadhai or large saucepan, add full-fat milk. Pour in the saffron-infused milk and stir.
5. Make the nut-cardamom powder:
6. Coarsely crush almonds and cashews along with ¼ tsp cardamom seeds using a grinder or mortar. Add this mixture into the milk.
7. Sweeten and thicken:
8. Stir in sweetened condensed milk and milk powder. Mix well and cook on medium flame, stirring continuously to prevent burning until it starts thickening.
9. Add cream:
10. Once the milk begins to thicken, add fresh cream. Mix and continue to cook until the mixture starts bubbling and is thick enough to coat the back of a spoon.
11. Cool completely:
12. Turn off the heat and let the mixture cool down fully at room temperature. Stir again before pouring into molds.
13. Set the kulfi:
14. Pour the cooled mixture into kulfi molds or small shot glasses. Cover the tops with foil and insert an ice cream stick in the center. Freeze for at least 3-4 hours or until fully set.
15. Serve:
16. To demold, dip the molds in warm water for a few seconds (be careful not to let water enter), then gently roll between your palms and pull the kulfi out by the stick.
17. Garnish (optional):
18. Sprinkle slivered almonds, pistachios, and dried rose petals on top before serving for a festive, royal touch.

Notes

• Use full-fat milk for the creamiest texture. Avoid using low-fat or skim milk.
• Do not skip saffron—it adds authentic flavor and a beautiful golden hue.
• Always stir continuously while cooking the milk to prevent it from sticking or burning.
• If you don’t have kulfi molds, small paper cups or silicone molds work great.
• Add rose water or a few drops of kewra essence for a more fragrant variation.
• Let the kulfi set overnight for best results, especially in warmer months.