Monday 16 May 2016

Pista badam kulfi|Almond pistachio kulfi

Summer is synonymous to kulfi in India.Unlike now chocolate was alien to Indian taste buds.Though it was available but not much preferred like now. To me summer was and is just an excuse to indulge in frozen treats, coolers,squash and what not.My sweet memories of kulfi dates back to the summer holidays that we used to enjoy as a family in Madras (Chennai).Madras was the epicentre of our family business.With nothing much to do after lunch while ammi(mother) and dadi(grandmother) have a nap we siblings would eagerly wait for the kulfi wala.

Along the deserted streets of periamet around 4'clock,this kulfi wala would come ringing the bell on his bicycle with an earthen pot covered with red cloth.Believe me kulfi seemed to be the only source of relief from the heat then.Chennai is famous for relatively humid summer. As soon as the kulfi wala approaches we would race to grab the kulfi.Whirling his hand in the pot he just removes the kulfi mould ,rolls between his palm, pierces the stick in it and serves the yummiest kulfi.Just one lick and we would be trasnsported to gastronomic heaven,That melting kulfi dripping down towards elbow and me trying to lick it and at last wiping it to my dress.Some times food leaves such impact on your taste buds that you can actually  feel  the taste even after years-like this kulfi.

Nothing other than chocolate pleases my kids.It implies to even ice creams .But this kulfi made its way to their hearts.I have gone the traditional way by reducing milk with out adding condensed milk or any thickeners.Always use full cream milk for best results.Never leave it unattended as milk is easily prone to burn.Use sugar to your discretion.

Recipe for pista badam kulfi

Preparation time:20 minutes
Cooking time:30 minutes
Chilling time:5 hours


  • 1 litre-full cream milk
  • 100gms-khoya/mawa
  • 1/2 cup -sugar
  • 20 -Almonds
  • 15-pistachios
  • 1/2 tsp-cardamom powder


  • To make kulfi coarsely grind almond and pistachios in a blender.
  • To a heavy bottom sauce pan add milk and bring to rolling boil.
  • Add all the other ingredients and stir it well.
  • Now simmer the flame to medium and keep it stirring while scrapping the sides.
  • After 1/2 an hour the milk will be reduced to half .
  • Now switch of the flame and transfer the kulfi to moulds or a box.
  • Freeze it until firmly set


  1. That was a pleasant walk down the memory lane. I was not a fan of kulfi and for some reason we had ICe ICE man come during peak afternoon.. when we would just return from school after exam days.. mom used to buy and keep them ready for us to devour! :-) and my fav was Pal ice! :-D Your kulfi and all the clicks look stunning!

    1. Thank you dear.pal ice was my favourite too.

  2. Delicious dear lovely clicks too

  3. That's a lot of memories! Like Fami said, back home, it is more of the ice that we used to have than anything else, and not on our roads, but on the beaches! Beautiful pics Nusrath... though I personally wouldn't take it because that icecream on the board is surely waste, unless and until it is a plate that can be gleefully licked! :)

    1. Thank you dear.That was a plate and licked till the last drop ....heeeee.

  4. kulfi looks so yumm...pic presentation using dried rose petals is awesome.. nice photography :)


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