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Indian Pista Kulfi Dessert. Creamy Pistachio Almond Cardamom Popsicle. Non Dairy Ice Cream. Vegan Gluten-free Soy-free Recipe. Jump to Recipe
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.
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Now to the Ice cream. Dairy is used in many many Indian desserts. Milk, thickened condensed milk,cream, butter, clarified butter (ghee), milk solids (khoya), milk powder and what not.
I mean seriously, I do not understand how thoughtlessly we have been using huge amounts of dairy since ages. It takes
– 10 pounds of milk to make 1 pound of cheese
– 10-12 pounds of milk to make 1 gallon of ice cream
– 21 pounds of milk to make 1 pound of butter
– 28+ pounds of milk to make 1 pound of ghee(clarified butter)
Milk from the cow is for the calf to becomes a 1000 lb , slow moving, plant eating cow or bull. Thats totally not even the right kind of nutrition for humans.
This Ice cream however, is a dairy free, deliciously good Kulfi. With pistachios, almonds and almond milk, cardamom and pepper. You can change up the nuts, add flavors like mango or thick strawberry puree, rose essence, saffron strands, or even chocolate. Or add some candied ginger and coat it in some ginger snap crumbles. blisss . What is your favorite ice cream flavor?
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.
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)
For variations: Add a pinch of black pepper, or a Tablespoons of chopped dark chocolate, or a Tablespoon of ginger snap crumbs/crystallized ginger.
Instructions
- 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.
Notes
Nutritional values are based on one serving
Nutrition
Calories: 156kcal, Carbohydrates: 18g, Protein: 3g, Fat: 8g, Sodium: 81mg, Potassium: 150mg, Fiber: 1g, Sugar: 13g, Vitamin A: 45IU, Vitamin C: 0.7mg, Calcium: 100mg, Iron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Is there any substitute for cornstarch ?
Any flour ?
Hi Richa,
Really love all the vegan varieties.
Wanted to ask tablespoon measurements of nuts is after I powder it or whole nuts ?
Like do I need to use 3 tablespoon of raw pistachios (powdered) and 1 tablespoon raw almond (powdered) ?
CAn I use almond flour instead of ground nuts? Or almond butter works better as you mentioned in the recipe?
Also if I just make it with almonds and no pistachio, will that work?
yes use just almonds. if you use almond butter use raw almond butter, most almond butters are roasted and will add a strong roasted flavor
Hi can I use date sugar instead of raw sugar?
yes
Richa, How do you make vegan kulfi without ice crystals forming in it?
Thanks!
you need enough fat in it and cook it a bit to thicken and it works well. Try this kesar kulfi. https://www.veganricha.com/2013/07/kesar-kulfi-indian-ice-cream-with.html
usual kulfis are also frozen at a higher temp than our freezers so thats why they dont form crystals. for our freezers, you want the mixture with more nut fat. Also let the kulfi sit out for 5 mins before serving so it softens to a more fudgy kulfi state
Thanks Richa. I have access to an ice cream maker so that should help too with the ice issue?
I will follow this recipe.
yes ice cream maker will definitely help as it adds air to the mixture.
Richa,
I discovered your blog not too long ago and I fell in love with your delicious Indian recipes. I am a bit finnicky when it comes to sugar. Do you think I could I replace the raw sugar with maple syrup?
Thanks
Sure. You can use a combination of date sugar and maple or jaggery and maple. Maple is a strong flavor
Thank you SO MUCH for this recipe! I tried Kulfi for the first time yesterday and I loved it very much, but unfortunately it wasn’t vegan. I’ll try this recipe tomorrow, I can’t wait.
Great! There are many kinds of kulfi. Try any one of them https://www.veganricha.com/?s=kulfi