Vegan Traditional Indian Kulfi
Indulge in the creamy, aromatic bliss of Vegan Traditional Indian Kulfi—a dairy-free twist on India’s beloved frozen dessert. This recipe masterfully combines unsweetened almond milk and luscious coconut cream to create a velvety base, infused with the exotic flavors of crushed cardamom, fragrant saffron threads, and a touch of rose water. Sweetened with your choice of granulated or coconut sugar and thickened with cornstarch, this kulfi is perfectly rich yet light. Topped with finely chopped pistachios and cashews for crunch, this plant-based treat is frozen until firm, making it the perfect dessert for hot summer days or special occasions. Easy to prepare, naturally gluten-free, and brimming with traditional Indian spices, this kulfi is a delightful crowd-pleaser for vegans and non-vegans alike.
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Recipe Information
Ingredients
- 3 cups Unsweetened almond milk
- 1.5 cups Coconut cream
- 0.5 cups Granulated sugar or coconut sugar
- 2 tablespoons Cornstarch
- 6 Cardamom pods (crushed, seeds only)
- 0.25 teaspoons Saffron threads
- 3 tablespoons Pistachios (finely chopped)
- 2 tablespoons Cashews (finely chopped)
- 1 teaspoon Rose water
- 0.5 teaspoons Vanilla extract (optional)
Instructions
In a medium saucepan, combine almond milk and coconut cream. Heat over medium heat, stirring occasionally, until the mixture becomes warm but not boiling.
Whisk the cornstarch with 2 tablespoons of water in a small bowl to create a smooth slurry. Slowly add this slurry to the warm milk mixture, stirring constantly to avoid lumps.
Add the sugar, cardamom seeds, and saffron threads to the saucepan. Stir well and let the mixture simmer on low heat for about 20 minutes, stirring occasionally until it thickens slightly.
Remove the saucepan from heat and let the mixture cool for 5-10 minutes. Stir in the rose water and optional vanilla extract for added flavor.
Once the mixture has cooled slightly, divide it evenly among kulfi molds, small cups, or popsicle molds. Add the chopped pistachios and cashews on top of each mold, lightly pressing them in.
Cover the molds with aluminum foil and insert popsicle sticks if using. Freeze for at least 6-8 hours or overnight until the kulfi is completely set.
To serve, remove the kulfi from the molds by running them under warm water for a few seconds before gently sliding them out. Garnish with extra chopped nuts if desired and enjoy!
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 347.6 g | 126% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 307.1 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1359 mg | 105% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1085 mg | 23% | |
*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.
