Kesar Kulfi Recipe - Indian Ice Cream with Saffron. Vegan Glutenfree
User Reviews
5
Kesar Kulfi Recipe - Indian Ice Cream with Saffron. Vegan Glutenfree
Description
This recipe begins by steeping saffron strands in water, then boiling it with raw sugar to create a vibrant, flavored syrup. Ground cashews mixed with cornstarch and part of the coconut milk are added to the boiling syrup, thickening the mixture. Cardamom and salt contribute aromatic and balanced flavors.
After removing from heat, the remainder of the coconut milk is incorporated, and the mixture can be enhanced with nuts or dried fruits. The kulfi mixture is then poured into molds for freezing, crystallizing into a dense, creamy ice cream alternative.
Besides serving as traditional frozen kulfi, the mixture can be enjoyed chilled as Rabdi or combined with cooked rice or quinoa to create Kheer, a pudding-like dessert allowing versatility in texture and presentation. The use of cashews thickens the mixture naturally, and grinding them with flour or oats helps maintain consistency without turning into butter.
Ingredients
- 3 Tablespoons water
- 1/3 cup raw sugar 1/2 cup for sweeter, ground
- 1/2 teaspoon saffron less or more to taste, strands
- cardamom a generous pinch
- 1 can coconut milk 13.5 oz (Or use 1/2 can coconut milk, and 3/4 cup almond or other non dairy milk, full fat
- 1/3 cup cashews 1/2 cup for thicker. Or use pistachio or walnut or a combination of the nuts, ground, raw
- 1 Tablespoon cornstarch or arrowroot starch
- 1/4 teaspoon salt 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
- Grind cashews with flour or oats to avoid the paste becoming too buttery and to achieve the right thickness.
- The recipe's nutritional values correspond to one serving of the kulfi.
- Kulfi molds or ice cube trays may be used; top frozen kulfi with chopped pistachios before serving for texture and flavor.
- The mixture can also be served chilled as Rabdi or simmered with cooked rice or quinoa for a few minutes then chilled to make Kheer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 18g | 90% |
| Sodium | 160mg | 7% |
| Potassium | 281mg | 6% |
| Sugar | 17g | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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