Badam Elaichi Kulfi Recipe with Condensed Milk

Ingredients for Badam Elaichi Kulfi Recipe with Condensed Milk

  • Full fat Milk – 2 cups
  • Almond – 1/4 cup (finely chopped)
  • Custard powder – 2 Tbsp
  • Condensed Milk – 200 grams (sweetened)
  • Fresh cream – 3/4 cup (whipped or regular)
  • Almond powder – 1 cup
  • Cardamom Powder – 1 Tbsp


  • Boil the milk in a shallow pan on medium flame once the milk began to boil, add custard powder and stir well until it dissolves completely
  • Keep stirring it continuously, the custard powder will gradually thicken the milk, it is important to keep stirring the milk continuously to avoid burns and also make sure there are no lumps formed. Keep stirring the milk until it is thickened
  • As the milk become thick, add the chopped almonds and mix well
  • Boil the milk until it become creamy and yet thickened
  • When it is done, turn off the flame and allow the kulfi mixture to cool down
  • Once the kulfi mixture cools down, add the sweetened condensed milk, almond powder, cardamom powder and cream, stir well to combine the badam kulfi mixture and get a smooth and creamy consistency of the kulfi
  • Now pour this badam kulfi mixture in to the kulfi moulds and seal them
  • Freeze the kulfi for about 10 to 12 hours or until it is done
  • Once done remove the badam elaichi kulfi from moulds by rubbing the kulfi mould between your palms or dip them in a bowl of warm water to loosen the kulfi serve the kulfi on a serving plate and serve chilled

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