Kesar Kulfi Recipe - Indian Ice Cream with Saffron. Vegan Glutenfree
Kesar Kulfi Recipe - Saffron Cream Popsicles. Vegan Kulfi with saffron, coconut milk, cashews and starch to thicken. Makes 4 to 6 popsicles
Servings: 4
Ingredients
- 3 Tablespoons water
- 1/3 cup ground raw sugar 1/2 cup for sweeter
- 1/2 teaspoon saffron strands less or more to taste
- a generous pinch of cardamom
- 1 can full fat Coconut milk 13.5 oz (Or use 1/2 can coconut milk, and 3/4 cup almond or other non dairy milk)
- 1/3 cup ground raw cashews 1/2 cup for thicker. Or use pistachio or walnut or a combination of the nuts
- 1 Tablespoon cornstarch or arrowroot starch
- 1/4 teaspoon fine sea salt
Instructions
- In pan, add the water and saffron and let sit for 5 minutes.
- Add the sugar and mix. Keep stirring in between and bring the mixture to a bubbling boil on medium heat.
- Meanwhile, In another bowl, mix the cashews, cornstarch with 1/2 cup coconut milk and keep ready.
- Add this to the boiling sugar syrup. Add cardamom and salt and bring to a boil.
- Take off heat.
- Add the rest of the milk and mix well. Taste and adjust sugar and salt.
- Add nuts or dried fruits if using at this point and fold into the creamy mix.
- Pour into kulfi molds or pop molds or ice cube tray.
- Freeze, pop out, top with coarsely chopped Pistachios and serve.
- You can also serve the Kulfi mixture chilled as Rabdi. Or add cooked rice or quinoa and simmer for 5 minutes. Chill for a few hours and serve as Kheer!
Notes
I grind raw cashews with a few Tablespoons of flour or Oats so that they grind well and dont become cashew butter too quickly.
Nutritional values based on one serving
Nutrition
Calories: 320kcal | Carbohydrates: 24g | Protein: 3g | Fat: 25g | Saturated Fat: 18g | Sodium: 160mg | Potassium: 281mg | Sugar: 17g | Vitamin C: 1mg | Calcium: 21mg | Iron: 3.9mg