the journal
recipe
thandai almond milk kulfi
Kulfi is the forgiving one of the frozen desserts: no churn, no custard, no ice-cream maker. Because our thandai milk already carries the masala and the dates, the recipe collapses down to four things.
what you need
- 300 ml thandai almond milk
- 100 g cashews, soaked in hot water for 20 minutes and drained
- 6 soft dates, pitted
- 2 tbsp pistachios, roughly chopped
how
- Soak the cashews in hot water for 20 minutes, then drain them. This is what makes the kulfi set dense and creamy instead of icy, do not skip it.
- Blend the cashews, dates and thandai almond milk until completely smooth. Give it longer than feels necessary; any grit you can feel now will be grit you can feel frozen.
- Stir in half the pistachios by hand, so they stay suspended rather than getting chopped finer by the blade.
- Pour into kulfi moulds, small glasses or an ice-tray, scatter the rest of the pistachios over the tops, and freeze for at least 6 hours.
- To turn out, dip the mould in warm water for 5 seconds, no longer, or the edges go slick.
