Rich, dense, and nutty — this eggless kulfi skips the ice cream machine entirely and freezes into a classic slow-melting treat.
Tags: V (Vegan) | DF (Dairy-Free) | GF (Gluten-Free)
cPrep Time: 10 minutes | Chill Time: 6 hours or overnight | Servings: 4
Ingredients
- 2 cups Alt Milk fresh pistachio milk
- 1/2 cup condensed coconut milk (or cashew-based condensed milk)
- 2 tbsp cornstarch
- 1/4 tsp cardamom powder
- A pinch of saffron
- Chopped pistachios, for garnish
Instructions
- Whisk cornstarch into a small amount of cold pistachio milk to form a slurry.
- Heat the remaining pistachio milk in a saucepan over medium heat.
- Whisk in the cornstarch slurry and condensed coconut milk.
- Simmer on low, stirring constantly, until thick enough to coat the back of a spoon (about 10 minutes).
- Stir in cardamom powder and saffron, then remove from heat and cool slightly.
- Pour into kulfi molds or small cups and sprinkle chopped pistachios on top.
- Freeze for at least 6 hours or overnight.
- To unmold, run the mold briefly under warm water and twist gently.
Tip: Don’t skip the cornstarch — it’s what gives this eggless kulfi its dense, slow-melting texture without a churner.
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