Indian Pista Kulfi Dessert. Creamy Pistachio Almond Cardamom Popsicle. Non Dairy Ice Cream. Vegan Gluten-free Soy-free Recipe.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 5 minutes
- Total time: 20 minutes
- Yield: 2 servings
- Category: Dessert
- Cuisine: Indian, Vegan
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))
Method
- 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.
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.