recipe

thandai almond milk kulfi

Name: thandai almond milk kulfi
Total time: 6 h 15 min
Yield: 6 small kulfi
Cuisine: Indian
Ingredients: 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

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.

makes: 6 small kulfi
takes: 15 minutes, plus 6 hours freezing
churning: none

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.

made with

thandai almond milk