Kulfi is a satisfying frozen dessert similar to ice cream but with a richer texture and more intense flavor. The traditional way to make kulfi is to boil milk until it becomes thick and reduced, then sweeten it with sugar and add spices, nuts, or fruit. This dessert is primarily popular in south Asia. But it is now getting more popular than ever in the western world.
I have modified this yummy treat to fit it in the Reduced calorie, nutrition-dense category without degrading its rich taste. I have used Coconut milk as the base, ditching milk to avoid the high saturated fat and cholesterol that comes with dairy and ditching refined sugar and substituting it with dates. These healthier ingredients can make vegan kulfi a nutritious treat. These ingredients are high in fiber, vitamins, and minerals and lower in calories and fat than processed and refined ingredients. In addition, you can use whole-fat coconut milk for a richer taste. The creamy and delicious cream-filled dessert is still low in calories and fat, but it's just as delicious as its traditional counterpart. They are a healthy and delicious way to satisfy your sweet tooth because it is made with wholesome and plant-based natural ingredients.
Serves- 6
Preparation time- 5 mins
Cooking time- 30-32 mins
Total time- 35-37 mins + 8 hours of freezing
Ingredients
Coconut milk- 2 cups
Coconut milk- 1 cup ( to make a slurry with corn starch)
Pistachio- 1/3 cup
Cashew – 1/3 cup
Saffron – 10-12 strands
Cardamom- ¼ tsp (powdered)
Dates- 16-18
Corn starch- 2 tsp
Directions
1. Add pistachio and cashew in a blender jar and pulse it for a coarse powder.
2. Add 1 cup of coconut milk, dates, and cornstarch to the blender and blend the mixture. Set it aside.
3. Add 2 cups of milk to a medium flame in a heavy-based stainless steel pot. Boil it for 15 mins stirring it occasionally to refrain it from burning. Add Saffron strands and cardamom powder to the boiling milk.
4. Add the blended mixture to the boiling coconut milk. Stir it nicely and let it simmer for another 10 mins.
5. Add the pistachio-cardamom powder to the boiling milk. Mix it well. Ensure there are no lumps.
6. Simmer the kulfi mixture for another 5-7 mins stirring it occasionally. Once the mixture attains a thick/pourable consistency, as shown in the picture, switch off the flame. Let it cool down.
7. You can pour the kulfi mixture into the popsicle molds. For example, I run into the cups and put a bamboo kulfi stick inside the variety. Cover it with plastic wrap if you use cups for a mold like me.
8. Freeze it for 8-10 hrs. Before serving the kulfi put the molds into a container full of warm water to easily de-mold it. Sprinkle crushed pistachio before serving. Enjoy.
References