Kesar Kulfi Recipe - Saffron Cream Popsicles. Vegan Kulfi with saffron, coconut milk, cashews and starch to thicken. Makes 4 to 6 popsicles
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 4
- Category: ice cream
- Cuisine: Indian
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
Method
- 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!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.