Ingredients

  • 1 litre milk
  • 20 cashew nuts
  • 3 tbsp jaggery (as per taste)
  • 8–10 saffron strands
  • 1/2 tsp cardamom powder

Difficulty : Medium

Serves : 4

Creamy and rich homemade cashew kulfi made with milk, cashews, saffron, and cardamom, naturally sweetened with jaggery. Thick, smooth, and frozen to perfection for a delicious traditional Indian dessert. 😋

Cooking Steps

  • 1
    Take 1 litre milk in a pan and bring it to a boil.
  • 2
    Soak cashew nuts in warm water for 10 minutes.
  • 3
    Grind them into a smooth paste.
  • 4
    Add cashew paste to the boiling milk.
  • 5
    Add saffron and cardamom powder.
  • 6
    Cook on low flame, stirring continuously until milk reduces to half and becomes thick and creamy.
  • 7
    Turn off the flame and let it cool slightly.
  • 8
    Transfer to a blender, add jaggery, and blend until smooth.
  • 9
    Pour into kulfi molds or cups.
  • 10
    Freeze for 6–8 hours or until set.

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