Pistachio Almond Cardamom Popsicle – Pista Kulfi – vegan glutenfree

Name: Pistachio Almond Cardamom Popsicle - Pista Kulfi - vegan glutenfree
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Ingredients: 3 Tablespoons raw Pistachios; 1 Tablespoon raw almonds; 1/2 cup almond milk or other non dairy milk (or make your own nut milk); 2 teaspoons cornstarch or any thickening starch (or 1 Tablespoon ground cashew); 1/8 teaspoon cardamom powder; a pinch of saffron (optional); 2-4 Tablespoons raw sugar (powdered ( to taste))

June 1, 2012 By Richa 74 Comments

Indian Pista Kulfi Dessert. Creamy Pistachio Almond Cardamom Popsicle. Non Dairy Ice Cream. Vegan Gluten-free Soy-free Recipe. Jump to Recipe

Kulfi is a dense unwhipped ice cream from the Indian subcontinent. The age old way of making kulfi involved slow cooking whole milk till it reduced to half and very thick consistency, then freezing it in molds kept in a mixture of ice and salt in an earthenware(matka) for the soft frozen texture. No Ice-maker needed.

These Pista Kulfi popsicles are easily made vegan with nondairy milk and cream made of nuts like pistachios or cashews. Add flavors like cardamom or saffron.

Creamy Pistachio Almond Cardamom Popsicle - Indian Pista Kulfi Dessert. Non Dairy Ice Cream. Vegan Gluten-free Soy-free Recipe.

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Now to the Ice cream. Dairy is used in many many Indian desserts. Milk, thickened condensed milk,cream, butter, clarified butter (ghee), milk solids (khoya), milk powder and what not.

I mean seriously, I do not understand how thoughtlessly we have been using huge amounts of dairy since ages. It takes

– 10 pounds of milk to make 1 pound of cheese

– 10-12 pounds of milk to make 1 gallon of ice cream

– 21 pounds of milk to make 1 pound of butter

– 28+ pounds of milk to make 1 pound of ghee(clarified butter)

Milk from the cow is for the calf to becomes a 1000 lb , slow moving, plant eating cow or bull. Thats totally not even the right kind of nutrition for humans.

This Ice cream however, is a dairy free, deliciously good Kulfi. With pistachios, almonds and almond milk, cardamom and pepper. You can change up the nuts, add flavors like mango or thick strawberry puree, rose essence, saffron strands, or even chocolate. Or add some candied ginger and coat it in some ginger snap crumbles. blisss . What is your favorite ice cream flavor?

A pistachio kulfi icecream popsicle on a green plate

Print Recipe

5 from 1 vote

Pistachio Almond Cardamom Popsicle - Pista Kulfi - vegan glutenfree

Indian Pista Kulfi Dessert. Creamy Pistachio Almond Cardamom Popsicle. Non Dairy Ice Cream. Vegan Gluten-free Soy-free Recipe.

Prep Time15 mins

Cook Time5 mins

freezing time5 hrs

Total Time20 mins

Course: Dessert

Cuisine: Indian, Vegan

Keyword: Indian dessert, pistachio icecream, vegan icecream

Servings: 2 servings

Calories: 156kcal

Author: Vegan Richa

Ingredients

3 Tablespoons raw Pistachios
1 Tablespoon raw almonds
1/2 cup (125 ml) almond milk or other non dairy milk or make your own nut milk
2 teaspoons cornstarch or any thickening starch or 1 Tablespoon ground cashew
1/8 teaspoon (0.13 teaspoon) cardamom powder
a pinch of saffron optional
2-4 Tablespoons (2 Tablespoons) raw sugar powdered ( to taste)

For variations: Add a pinch of black pepper, or a Tablespoons of chopped dark chocolate, or a Tablespoon of ginger snap crumbs/crystallized ginger.

Instructions

Grind the Pistachios and then the almonds into as fine a powder as possible.(some of it may become buttery, which is fine), or use pistachio or almond butter,
In a blender, add the ground Pistachios and almonds, cornstarch, raw sugar, spices and Almond milk. Blend well until the mixture is well combined.
Transfer mix to a pan and bring to just about a boil on low-medium heat, stirring almost constantly.
Or microwave for 30 seconds. Stir and microwave for 30 seconds again(it should bubble slightly).
The mixture will thicken at just about the boiling stage. Add a few tsp more nut flour(pistachio/almond or cashew) if you like it the kulfi mix to be really thick. If adding cashew flour, then bring to a boil.
Take off heat. Let cool a bit. Taste and adjust sugar.
Add in the cardamom, pepper/candied ginger is using, mix , then transfer to Popsicle, Kulfi, or ice cream molds or ramekins.
Cover the open molds/ramekins with aluminium foil and let freeze overnight.
Let the popsicles or molds sit out or dip in warm-hot water to take the frozen ice cream out.
Serve as is, or in a parfait with fresh mango, pistachio, and ginger snap crumbs.
Or drizzle some salted caramel or peppered sugar syrup.

Notes

Nutritional values are based on one serving

Nutrition

Nutrition Facts

Pistachio Almond Cardamom Popsicle - Pista Kulfi - vegan glutenfree

Amount Per Serving

Calories 156 Calories from Fat 72

% Daily Value*

Fat 8g12%

Sodium 81mg4%

Potassium 150mg4%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 13g14%

Protein 3g6%

Vitamin A 45IU1%

Vitamin C 0.7mg1%

Calcium 100mg10%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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