A three-in-one sweet treat consisting of an almond milk cake, almond saffron kulfi and a jaggery
almond chikki, which uses almond in every form – almond flour, almond milk and almond
butter.
INGREDIENTS
(For Almond Milk Cake)
100 gm Butter (unsalted, melted)
100 gm Almond Flour
120 gm Sweetened Condensed Milk
2 Eggs
2 Egg Yolks
80 gm Icing Sugar
50ml Whipping Cream
1 tsp Cardamom Powder
¼ tsp Almond Extract
A pinch of salt
(For Almond Saffron Kulfi)
500 ml Almond Milk, unsweetened
1 tbsp Liquid Glucose
120 gm Almond Butter
120 gm Caster Sugar
2 tbsp Cornflour
1 tbsp Ghee
1 tsp Saffron Strands, soaked in 2 tbsp warm almond milk
¼ tsp Almond Extract
A pinch of salt
(For Jaggery Almond Chikki)
150 gm Whole Almonds
100 gm Caster Sugar
30 gm Jaggery Powder
30 gm Water
5 gm Butter (unsalted)
¼ tsp Cardamom Powder
A pinch of salt
METHOD
Almond Milk Cake: Preheat the oven to 200 degrees C. In a bowl, whisk melted butter,
condensed milk and cream until smooth. Add eggs, yolks and icing sugar, whisk until slightly
pale. Add almond flour, salt, almond extract and cardamom powder, gently fold in.
Grease a baking bowl and dust it with almond flour. Pour the batter and bake for 9-11 minutes
until the edges are set and the centre is still soft and jiggly. Rest the batter for one minute and
then unmould.
Almond Saffron Kulfi: Combine almond milk, glucose and sugar in a saucepot and bring to a
simmer. Mix cornflour with 4 tbsp cold almond milk and make a slurry. Add the slurry to the
saucepan and whisk until thickened. Remove from heat, add in almond butter, ghee, saffron
milk, almond extract and salt.
Chill for a minimum of 4 hours or overnight to mature. Churn in an ice-cream maker or pour
into moulds for kulfi and freeze.
Jaggery Almond Chikki: Roast the almond on 160 degrees C for 10-12 minutes. Add sugar,
jaggery and water to the saucepan; heat on medium until golden brown.
Turn off the heat and add butter, salt and cardamom powder. Immediately add roasted almond
and stir in until fully coated, spread quickly so that the pieces don’t cluster into one block. Let
the chikki cool completely.
How to serve: Serve the warm almond milk cake with a scoop of almond kulfi and garnish with
shards of jaggery almond chikki for crunch.
Video
