Kesar Badam Kulfi ~ Saffron Almond Ice Cream Bars

Sometimes we overlook the nice recipes that are on back of the basic staple boxes that are in the pantry. Today my eye caught a nice recipe on back of the corn flour box, and that is Pista Kulfi, but I don't have Pistas (Pistachios) handy so changed the recipe to use Almonds and gave a touch of Safforn. ( Kesar and Baadam always goes hand in hand will be a best combination and nice flavor). My son who has aversion to milk and nuts, is all up for 2 servings when ever we eat this summer treat, and my daughter, she completely indulges in ice creams always...Now I call that a winner recipe for kiddos, esp in Summer time.Here is the recipe, Enjoy!

Kesar Badam Kulfi Bars

Ingredients:
Milk - 500 ml ( or 2 Cups)
Milk - 1/4 cup
Sugar - 1 cup
Cornflour - 2 Tbsp
Fresh Cream ( Heavy) -   1/2 cup
Almonds - 2 tbsp
Cardamom Powder - 1/2 tsp
Safforn - 1 tsp

Method:

1. Boil the milk till reduced to three fourths of it.
2. Mix the corn flour and safforn flakes in 1/4 of cup and add it to boiling milk. 
3. Add the Sugar, Chopped almonds, Cardamom powder to the milk and cook for 2 more minutes.
4. Remove from the flame and cool it completely. 
5. Add  the fresh beaten cream to the milk. Beat the whole mixture again for 2 minutes.
6. You can fill this mixture in the Kulfi molds or in a flat box and keep covered.
7. Keep this in the freezer, and your Kulfi will be set next day. 

I still need to master how to click the ice creams before they melt :-))

If you don't have a Kulfi molds, don't sweat. it is completely okay to store this in a flat box and serve it as Bars.  In fact that is what I did. As I never made ice cream at home before never bought such goodies, may be it's time to buy some fun looking molds. Shopping for Kitchen is always fun! :-))

Tips:

• Cooling it completely in step #4 it critical. If you are in a rush keep this bowl in a big vessel of chilled water. It gets cool quickly.
• When you mix the corn flour make sure that it does not form any lumps. Mix it thoroughly so that it completely dissolves into milk.
• Usually I make this in the evening or night time, so that it will be ready by the time i wake up. When ever I serve the crowd, this is a make-ahead desert and i can skip the effort to make the dessert next day.
• The only problem i saw is, it is melting too fast than the regular ice cream. may be I have to use more thick (full fat) milk or full fat cream to avoid that. 

Take a close look at all the flavors. inside..

I will come with spicy one next, Just Chill  with this until then..

Take Care

-Mythreyi