Dairy-Free Traditional Indian Kulfi
Experience the rich and creamy delight of *Dairy-Free Traditional Indian Kulfi*, a vegan twist on the beloved Indian frozen dessert. This indulgent recipe swaps traditional dairy with the perfect blend of full-fat coconut milk, almond milk, and coconut cream, delivering a luscious texture without compromising on flavor. Infused with aromatic ground cardamom, delicate saffron threads, and optional rosewater for a floral touch, this kulfi captures the essence of authentic Indian cuisine. Crushed pistachios add a delightful crunch, making every bite irresistible. Simple to prepare in under an hour, with a few hours in the freezer, this dairy-free dessert is ideal for satisfying your sweet cravings while catering to dietary preferences. Whether served as a cooling treat on a warm day or a show-stopping dessert for gatherings, this recipe promises to transport your taste buds straight to the streets of India—all with a vegan-friendly approach! Keywords: dairy-free kulfi, vegan Indian dessert, traditional Indian kulfi, cardamom saffron kulfi, coconut milk recipes.
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 0.5 cup Coconut cream
- 0.5 cup Granulated sugar or coconut sugar
- 1 teaspoon Ground cardamom
- 0.25 teaspoon Saffron threads
- 2 tablespoons Crushed pistachios
- 1 teaspoon Rosewater (optional)
Instructions
In a medium-sized saucepan, combine the coconut milk, almond milk, and coconut cream. Heat the mixture over medium heat while stirring gently.
Once the liquid is warmed, add the sugar or coconut sugar and stir until fully dissolved.
Add the ground cardamom and saffron threads, stirring to evenly distribute the spices throughout the mixture.
Continue to cook the mixture over low-medium heat for 20-25 minutes, stirring occasionally, until it thickens slightly and reduces in volume. This step ensures a creamy texture for the kulfi.
Remove the saucepan from heat and let the mixture cool for a few minutes. Taste the liquid and, if desired, stir in the rosewater for an extra layer of floral aroma.
Once cooled to room temperature, stir in the crushed pistachios.
Pour the mixture into kulfi molds or any small freezer-safe containers. Cover the molds with aluminum foil and insert wooden sticks in the center, if desired.
Freeze the kulfi for at least 6 hours or until completely solid.
When ready to serve, remove the kulfi from the molds by dipping them briefly in warm water to loosen, then gently pull the kulfi out. Serve immediately and enjoy this dairy-free version of a traditional Indian dessert.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 197.2 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 528 mg | 41% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1641 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
