Desserts

Pistachio Almond Cardamom Popsicle – Pista Kulfi – vegan glutenfree

Indian Pista Kulfi Dessert. Creamy Pistachio Almond Cardamom Popsicle. Non Dairy Ice Cream. Vegan Gluten-free Soy-free Recipe. Kulfi is a dense…

Ready 20 minutes
Serves 2 servings
Prep 15 minutes
Cook 5 minutes

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Pistachio Almond Cardamom Popsicle – Pista Kulfi – vegan glutenfree

Kulfi is a dense unwhipped ice cream from the Indian subcontinent. The age old way of making kulfi involved slow cooking whole milk till it reduced to half and very thick consistency, then freezing it in molds kept in a mixture of ice and salt in an earthenware(matka) for the soft frozen texture. No Ice-maker needed.

These Pista Kulfi popsicles are easily made vegan with nondairy milk and cream made of nuts like pistachios or cashews. Add flavors like cardamom or saffron.

Recipe

Pistachio Almond Cardamom Popsicle - Pista Kulfi - vegan glutenfree

Indian Pista Kulfi Dessert. Creamy Pistachio Almond Cardamom Popsicle. Non Dairy Ice Cream. Vegan Gluten-free Soy-free Recipe.

Serves 2 servings
Prep 15 minutes
Cook 5 minutes
Total 20 minutes

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))

Instructions

1
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,
2
In a blender, add the ground Pistachios and almonds, cornstarch, raw sugar, spices and Almond milk. Blend well until the mixture is well combined.
3
Transfer mix to a pan and bring to just about a boil on low-medium heat, stirring almost constantly.
4
Or microwave for 30 seconds. Stir and microwave for 30 seconds again(it should bubble slightly).
5
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.
6
Take off heat. Let cool a bit. Taste and adjust sugar.
7
Add in the cardamom, pepper/candied ginger is using, mix, then transfer to Popsicle, Kulfi, or ice cream molds or ramekins.
8
Cover the open molds/ramekins with aluminium foil and let freeze overnight.
9
Let the popsicles or molds sit out or dip in warm-hot water to take the frozen ice cream out.
10
Serve as is, or in a parfait with fresh mango, pistachio, and ginger snap crumbs.
11
Or drizzle some salted caramel or peppered sugar syrup.