Simple, practical, and full of everyday flavour, Kesar Kulfi Recipe - Indian Ice Cream with Saffron. Vegan Glutenfree is a vegan, vegetarian Indian ice cream made with water, ground raw sugar, and saffron strands in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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.
