Published: · Modified: by Richa 43 Comments
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Kulfi is usually made with evaporated or condensed milk and kept unwhipped leading to a dense Ice Cream. It is also frozen at a higher temperature than in the refrigerator. The molds kept in an Ice salt mixture in an earthen pot, freeze to the just the right dense but still soft ice cream. When frozen in the refrigerator, the Kulfi will need a minute or so outside to get into the softer state. The time will depend on the fat and nut content in Kulfi.
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Color me Saffron I say.
Kulfi is one of those things that everyone in my house loves. We has our favorite Kulfi wala(Kulfi cart pushed by the seller), who would roam the streets in the summer heat and hand out kulfis. OurPomeranianwould alert us to the presence of the cart in the neighborhood, coz she would get a small kulfi everytime we bought some too.
The Kulfi Wala’s Kulfi has a distinct saffron taste, was quite salty and was thickened with some starch, most likely arrowroot. Most other Kulfi served in therestaurantshave similar versions, some with nutslike Pistachiosadded, some with other flavors like cardamom or rose or mango and so on.
This post is about Kesar(Saffron) Kulfi, unchurned Indian Ice cream with loads of Saffron. No Ice cream maker needed!
This version has Coconut milk, some cashew flour, cornstarch, sugar syrup and saffron. I also made this with half almond milk and half coconut for a batch and added some coarsely ground pistachios in another one for variations. I made the first batch 2 days into my parents visit and Dad has been asking for some every other day ;). It was so creamy that he thought it was made with condensed milk. The batch with half almond and half coconut milk has almost no coconut milk taste, which was Mom’s favorite. Mom will make the next batch so she remembers the recipe 🙂
Below, One of the batches with a little less Saffron and more nuts.
You can add dried fruits to the Kulfi too. Some fresh fruit puree like strawberry can be added to to the sugar to make the syrup for a strawberry Kulfi. How do you like your Kulfi?
More Kulfis like this Pistachio Almond Kulfi andIndian desserts here.
I have been nominated for Indian Blogger Awards 2013 here. Please do drop me a recommendation 🙂 Thanks!
Steps:
Soak Saffron in water, then add sugar and bring to a bubbling boil.
Add coconut milk, cashew flour, cornstarch and mix well. Bring to a boil, then take off heat.
Add milks( nuts, dried fruit, other additions). Mix well.
Pour into pop molds or bowls or square ice cube tray.
I used a shot glass for the kulfi in the pictures:). The usual Kulfi mold is long and conical, like some popsicle molds. Since I dont have any proper Ice cream molds, I have to wait for the kulfi to soften to pop it out. Hence, the melty Kulfi.
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5 from 4 votes
Kesar Kulfi Recipe - Indian Ice Cream with Saffron. Vegan Glutenfree
Kesar Kulfi Recipe - Saffron Cream Popsicles. Vegan Kulfi with saffron, coconut milk, cashews and starch to thicken. Makes 4 to 6 popsicles
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: ice cream
Cuisine: Indian
Servings: 4
Calories: 320kcal
Author: Vegan Richa
Ingredients
- 3 Tablespoons water
- ⅓ cup (78.86 g) ground raw sugar ½ cup for sweeter
- ½ teaspoon (0.5 teaspoon) saffron strands less or more to taste
- a generous pinch of cardamom
- 1 can full fat Coconut milk 13.5 oz (Or use ½ can coconut milk, and ¾ cup almond or other non dairy milk)
- ⅓ cup (78.86 g) ground raw cashews ½ cup for thicker. Or use pistachio or walnut or a combination of the nuts
- 1 Tablespoon cornstarch or arrowroot starch
- ¼ teaspoon (0.25 teaspoon) 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 ½ 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
I grind raw cashews with a few Tablespoons of flour or Oats so that they grind well and dont become cashew butter too quickly.
Nutritional values based on one serving
Nutrition
Nutrition Facts
Kesar Kulfi Recipe - Indian Ice Cream with Saffron. Vegan Glutenfree
Amount Per Serving
Calories 320Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 18g113%
Sodium 160mg7%
Potassium 281mg8%
Carbohydrates 24g8%
Sugar 17g19%
Protein 3g6%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Farwa
This is absolutely delicious! I went for half coconut milk and half almond milk, it was so creamy, the coconut flavour was balanced out and wasn’t overpowering at all, it tasted exactly like kulfi! Even better to be honest!My mum and I are your fans! We’ve been trying a lot of your recipes over the course of this lockdown and are always left pleasantly surprised by how much tastier your vegan versions are.
Reply
shilpa
Hi Richa,I respect your ethics and work you do for rescue dogs.I am a born vegetarian and almost vegan.( last trace remaining is replacing dairy from Tea) This recipe looks yummy.I tried you Sevian kheer with Almond milk and it was very tasty.
Reply
Kavitha
Can I use fresh coconut milk
Reply
Vegan Richa Support
yes as long as it’s not fat free
Reply
Nik
I’m trying to use up some left over condensed coconut milk. Have you ever tried making qulfi with that? I know I would need to adjust sugar and such, but I usually make things by the book and wouldn’t know how to improvise. Appreciate any guidance.
Reply
Vegan Richa Support
I haven’t experimented with that.
Reply
Pintu K
If using home made coconut milk, how much to use? I’m from India.
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Richa
Just use the same amount but cook a little longer to thicken if needed!
Reply
Nyaman Sahu
So Tasty.. I Love itReply
Keerthana
Richa, You are genius! kulfi came out really good. Have added some orange puree and put it in an orange. Surprised my husband on vday and he was so happy. I hv tried so many recipes from your blog and they hv all come out good. Kudos! Thanks very much, Richa! Hugs!
Reply
Anonymous
Hi Richa,
I am amazed at the simplicity of ingredients and method of making this kulfi!!
before I start to make it, just wanted to know which kind of full fat coconut milk brands could be used? Thanks for sharing this wonderful easy recipe!Reply
Richa
You can use any coconut milk. Thai kitchen, whole foods brand or even the culinary carton one.
Reply
Anonymous
Which flour do you use to grind cashews? Whole Wheat Flour?
Reply
Richa
you can grind the raw cashews or any nuts with wheat or Oat flour. about a 1/4 cup flour with about a cup of cashews for a less buttery/sticky flour. I usually just add abt a 1/4 cup oats while grinding, since oats have a less stronger taste compared to wheat and also are gluten-free
Reply
Shuba Iyer
Hi Richa,
This is an exceptional Kulfi. As a variation I used half coconut milk and soy creamer instead of Almond milk and it was so creamy and delicious. I could serve the whole mixture as a kheer too. Thanks for all the great recipes!Reply
Kristy
I’ve never had kulfi, but I do love saffron and I love frozen treats. Count me in!
Reply
jess
Goodness. How I enjoy the aroma and hungry that comes from perusing your blog, lady.
Reply
Richa
Thanks Jess. 🙂
Reply
india nist
How to make ice cream – Yuuummmm….ya, here is therecipe foe delicious dessert. This is really very simple, even kid can try this..!! Ingredients • Vanilla or any other Flavoured essence 1.5 tea spoon • Cornflou…
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naz khan
looks yummy got to try this kulfa..Im sure my kids will enjoy this as well. Keep up the good work.. from a new food blogger:)
Reply
Carol Preibis
I have had this wonderful dessert a few times, and I absolutely LOVE it!
Thanks for the recipe!
Reply
Spandana
That looks so very delicious. Love the flavors!
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Annie
Oh yum, Richa! Love the color.
Reply
Caitlin
how fun! i love that an ice cream maker isn’t needed and they are in the cutest forms! count me in for some kulfi!
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Richa
i know right. i dont have an ice cream maker becasue i never had space for one. Its on my to get list for so long. till then i am making loads of kulfi!
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Dixya
i used to love kulfi but because of lactose intolerant i stopped. this version is totally doable 🙂 and congrats on the award. heading to recommend you. Good Luck dear.
Reply
Richa
Thank you Dixya! this is definitely very doable. no long hours of boiling the milk 🙂
Reply
dassana
now i have to make this one too. i have bookmarked so many recipes from your blog and the list increases every day.
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Veganosaurus
This looks soooo freaking delicious, Richa!!! I’m totally drooling. Yum!!!
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Princy Vinoth
This is super good.
Reply
Sanjeeta kk
I do add cashew/pista powder in Kulfi..but never used coconut milk in making the same. This looks really delicious…making it soon!
Reply
Richa
with all the flavor going on, the coconut milk is not discernible at all. And i havent even boiled i, but it still tastes like condensed milk thick creamy kulfi 🙂
Reply
Divya Shivaraman
love the way its done…ah this summer is tempting me totry this
Reply
Kristina @ spabettie
I made saffron popsicles last week – oh so good! I have made kulfi a couple more times since the time I made your recipe – this one will definitely be next!
Reply
Richa
nice! i love saffron in creamy concontions
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Joey
That looks so creamy – I’ve so got to give it a try. I’m always put off making frozen puds because I don’t have a machine to make ice cream in, but if I can do this without any of the bother, I’m so in!
Reply
Richa
i know right. I dont have an ice cream maker since ages, so i keep making kulfi:)
Reply
Anu Shoj
awesome yummy kulfi…
Anu’s Healthy Kitchen – Swiss Chard Chana Dal Masala VadaReply
Srimathi Mani
I love your version. Looks delicious.
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veganmiam.com
MMMMMMM to saffron! I never had an Indian ice cream before….I need to try one someday and make a trip to India!
Reply
Richa
oh yes, you should definitely plan a looong trip to india and blog through it:)
Reply
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