Ingredients:
- 1/2 cup Almonds
- 1 cup Water
- 2 tablespoons Cashew Butter
- Pinch of Cardamom Powder (optional)
- 2 tablespoons Sugar (more or less, according to taste)
- Pinch of Salt
- 1/2 tablespoon Dessicated Coconut
- 1/4 teaspoon One Good Ghee (optional)
- 1 teaspoon Cornstarch / Arrowroot Powder
- 1 teaspoon Rice Four
- A few strands of Kesar (Saffron)
Blanch the almonds in water, making sure their skins come loose. Allow to cool for a few minutes and then squeeze the almonds out of their skins by pressing from one side. Once all almonds are peeled, roast them in a pan on low to medium heat until golden brown spots appear, and then quickly remove to cool down.
Blend all ingredients (except kesar).
Transfer the contents of the blender to a pot & cook on medium heat, stirring regularly.
Once the mixture is thick, add the kesar, turn off the heat and mix well.
Pour into moulds and allow it to cool down before transferring it into the freezer.
Your kulfi will be set, frozen and ready to enjoy after 6 – 8 hours.