Pistachio Kulfi

Kulfi is Indian ice cream flavored with pistachio, rosewater, or mango. This version uses coconut and soy milk to replace the traditional slow cooked sweet milk. It is delicious and lighter than the original. Kulfi molds are conical in shape and can be purchased at some Asian stores; however, silicone muffin pans work really well too.

MAKES: 6

INGREDIENTS:

• 1/2 cup shelled pistachios
• 1 tbsp. ground almonds
• 2 cups soy or almond milk
• 1 cup full-fat coconut milk
• 1/2 cup confectioners’ sugar
• 1/2 tsp. crushed cardamom seeds
• 1 tsp. vanilla extract
• A few drops of almond extract
• Fresh mango slices or passion fruit pulp, to serve

INSTRUCTIONS:

1. Put the shelled pistachios in a blender and process until they are chopped. Set aside about three-quarters of the chopped pistachios.
2. Process the remaining pistachios in the blender until they are ground. Add the ground almonds and 1/2 cup of soy or almond milk. Mix well.
3. In a separate bowl, combine the remaining soy or almond milk, full-fat coconut milk, confectioners’ sugar, crushed cardamom seeds, vanilla extract, and almond extract. Mix until well combined.
4. Add the ground pistachio and almond mixture to the bowl with the other ingredients. Stir to combine, ensuring the coconut milk is slightly lumpy for added texture to the kulfi.
5. If using an ice cream maker, pour the mixture into the machine and process according to the manufacturer’s instructions until the ice cream sets.
6. If not using an ice cream maker, pour the mixture into a freezer container and freeze for about 4 hours. Remove from the freezer every hour and mash with a fork to break down the ice crystals. Transfer the partially frozen mixture into molds and continue freezing until fully set.
7. Remove the kulfi from the refrigerator about 10 minutes before serving to soften slightly.
8. Serve the pistachio kulfi with slices of fresh mango or drizzle with passion fruit pulp.
9. Enjoy the creamy and flavorful pistachio kulfi as a delightful frozen dessert.

VARIATIONS:

PISTACHIO ROSEWATER KULFI 

• Prepare the basic recipe, adding 2 tablespoons rosewater to the ingredients. Serve sprinkled with a few drops of rosewater and garnished with edible rose petals.

MANGO KULFI 

• Prepare the basic recipe, using only 1 tablespoon pistachios, ground to a powder, and adding the finely chopped flesh from 1 ripe mango to the mixture.

SAFFRON ALMOND KULFI

• Prepare the basic recipe, using 1 cup blanched almonds in place of the pistachios. Add a pinch of saffron to the mixture and serve garnished with chopped pistachios.

MALAI KULFI 

• Prepare the basic recipe, omitting the pistachios.