1
Place almonds in a bowl, cover with very hot water, and let soak for about 30 minutes to loosen the skins.
2
Remove the almonds and easily peel off the skins.
3
Spread the peeled almonds on a plate and sun-dry for a full day, or dry-roast in a pan for 4-5 minutes until completely dry (skipping peeling/sun-drying is also fine if you don't mind the color).
4
In a completely dry mixer jar, combine the sugar, rock sugar (or extra sugar), cardamom powder, saffron, turmeric powder, cashews, pistachios, dried almonds, and milk powder.
5
Grind everything into a fine powder, transfer to a large bowl, and break up any clumps, spreading it out to cool.
6
Mix in the finely chopped almonds and pistachios. Once completely cooled, store in an airtight container — the almond milk premix powder is ready.
7
To make almond milk: heat a heavy-bottomed pot with a little water and the thick milk, bringing it to a boil on high heat.
8
In a separate bowl, mix the almond premix powder, custard powder, and milk into a smooth, lump-free paste.
9
Pour this paste into the boiling milk, stirring continuously, and cook on high heat for about 4 minutes until thickened. Turn off heat and serve warm, or chill in the fridge to serve cold.
10
To make almond kulfi: bring the condensed milk to a boil, then reduce to medium heat and simmer for about 8 minutes until slightly reduced.
11
Dissolve the custard powder in water until smooth, then stir into the reduced condensed milk and boil on high heat for 1-2 minutes.
12
Mix in the almond premix powder, continue boiling on high heat for about 3 minutes, then turn off heat and let cool completely.
13
Once cooled, blend into a smooth paste in a mixer, then pour into kulfi molds or small cups.
14
Cover the surface with a piece of paper to prevent ice crystals, seal tightly, insert a stick, and freeze for about 6 hours.
15
Remove the paper, briefly dip the mold in warm water, twist to release the kulfi, garnish with chopped almonds, and serve.
PrimedTableBETA
