Creamy, indulgent and naturally sweetened without added processes sugar.
Craving a traditional kulfi but looking for a lighter, protein-rich option without processed sugar? This Kesar Badam Kulfi is a delicious twist on the classic Indian frozen dessert.
Made with just few ingredients, this kulfi has a naturally rich and creamy texture, with the warm aroma of kesar and roasted badam in every bite.
The best part? No refined or processed sugar is added and no cooking involved. It is also diabetic friendly if eaten in moderation.
Why you’ll love this kulfi
• High in protein thanks to cottage cheese
• Naturally sweetened with dates
• Fragrant with real saffron and cardamom
• Loaded with the goodness and crunch of almonds
• No heavy cream or processed sugar required
• Easy to prepare with just a food processor and freezer
Ingredients
• 200 g cottage cheese
• 12–15 dates, seeded or date paste
• 7–8 strands of saffron (kesar)
• 3–4 cardamom pods, crushed into a fine powder
• 15–20 almonds, roasted and lightly crushed
• ½ cup milk, plus a little extra if needed
Method
1. Prepare the dates: Remove the seeds from the dates and soak them in ¼ cup warm milk for about 10–15 minutes. This softens the dates and makes them easier to blend into a smooth paste.
2. Roast the almonds: Dry-roast the almonds over low to medium heat until they become aromatic and lightly golden. Allow them to cool, then chop or crush them slightly. Keep some texture rather than grinding them completely—the little pieces add a lovely bite to the kulfi.
3. Bloom the saffron: Soak the saffron strands in a small amount of warm milk. Let them sit for a few minutes so the milk absorbs their beautiful colour, aroma and flavour.
4. Blend the kulfi base:
- Add the soaked dates along with the milk they were soaked in to a food processor. Blend until you have a smooth date paste.
- Add the cottage cheese, saffron-infused milk and cardamom powder. Process until the mixture becomes smooth and creamy.
- If the mixture feels too thick for your food processor, gradually add a little cold milk until you reach a thick, smooth, spoonable consistency. Avoid adding too much milk—the mixture should remain rich and creamy rather than runny.
5. Add the almonds: Transfer the mixture to a bowl and fold in the roasted, lightly crushed almonds with a spatula.
6. Freeze: Pour the mixture into kulfi molds or spread it into a freezer-safe container. Garnish with a few chopped almonds or saffron strands, if desired.
Freeze until completely set.
For a container-style kulfi, let it sit at room temperature for a few minutes before slicing into cubes. Serve chilled and enjoy!
A little kulfi wisdom
- Don’t skip roasting the almonds. It may seem like a small step, but gently roasting them brings out their natural oils and gives the kulfi a deeper, nuttier flavour.
- Similarly, soaking the saffron in warm milk helps release its colour and aroma more effectively, giving the kulfi that beautiful golden hue and unmistakable kesar fragrance.
- And because dates vary in size and sweetness, you can adjust the quantity slightly according to your taste. The dates are doing all the sweetening here, so choose soft, naturally sweet dates for the best result.
Serving idea
For a beautiful festive presentation, cut the frozen kulfi into cubes and garnish with slivered almonds and a few saffron strands. You can also serve it in traditional kulfi moulds for a more classic look.
This is proof that a dessert can feel rich, creamy and indulgent without relying on processed sugar. The combination of creamy paneer, naturally sweet dates, fragrant saffron, cardamom and roasted almonds makes every bite incredibly satisfying.
Freeze, slice, garnish and enjoy your homemade high-protein kesar badam kulfi!
You can check out more ice cream recipes on my website.
Do give it and try and let me know if you have any questions.
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