Kesar Kulfi Recipe - Indian Ice Cream with Saffron. Vegan Glutenfree

5 from 4 votes

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

Prep Time15

Cook Time15

Total Time30

Course: ice cream

Cuisine: Indian

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

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