Summers are here in full swing.. the heat and humidity making us crave for foods and drinks that keep us cool , prepared to face the rising temperatures. Liquids are more and more important to stay hydrated this season. Thankfully in Bangalore you can step out and easily find a coconut water stall/sugar cane juice within a km. Something I really bank upon after my classes. Upto 60% of human body is water so be more generous with your liquid intake in these sweaty months. Always leave home with your own bottle of water lest you have to buy and add to more plastic waste in this world.
I am really enjoying my watermelons muskmelons and cheeku’s these days. And also this local fruit sold by street vendors in Bangalore called Ice Apple / Sugar Palm fruit or Nungu as they call here. It is so juicy like a burst of water in your mouth as you bite into it. Its is great for summers as it keeps the glucose levels up and provides the right balance of minerals and nutrients to the body. Its amazing how every season Nature produces just the right kind of fruits for us to nourish our body. Watch out for these local seasonal fruits and do try them ! 🙂
Okay this post is actually not about the healthiest of foods as I am sharing recipe for this yummilicious and delicious Vegan Kulfi I made recently 😀 . Few weeks back I tried the Vegan Kulfi recipe by Vegan Richa and was so blown by how yummy it was. Tried to make my own variation – Rose & Pistachio Kulfi. Trust me until I had this I really dint believe Vegan kulfi could be so delicious and satiating. My non vegan family members were completely shocked 😀 . Again reaffirms my belief that anything non vegan can be made equally palette satisfying without having to harm any being.
Probably this is a late revelation for me as I haven’t really had a kulfi since I went vegan but I am sure some of you are looking for a good Kulfi recipe. With this recipe which is so quick to make you are sure to make it more and more often as its unbelievably tasty and everyone will love it 🙂 . My next adventure would be to make this healthier with homemade coconut milk and without white sugar. Once I am convinced with what I make ill share my experience with you all 🙂 . Meanwhile enjoying my guilt free homemade kulfi and the praises from family. 😉 Now when anyone feels like eating kulfi I can quickly whip them some without dairy 🙂 .
Ingredients (makes about 4-6 kulfi sticks)
400 ML Coconut Milk (I use KARA brand)
(you could also 200ml of coconut and 200ml of any other non dairy milk)
1/3 Cup Cashews
2 Tbs Pistachios
2 Tbs Water
1/3 Cup of Sugar (lesser if you like less sweet)
2 Big Tbs of Gulukand (make sure you get a vegan one without any honey)
1 Tbs Arrowroot Starch powder
1/4 tsp of Salt
1 tsp of raw beet juice (for pink color)
2-3 drops of rose essence (optional)
Pistachio and rose petals for garnish
1. Powder cashews and pistachios in a dry grinder.
2. Heat the water and sugar in a pan on medium heat. Stir continuously till the mixture starts bubbling. After this add the Gulukand into the pan and stir to get a uniform mix.
3. Meanwhile in a bowl, mix arrowroot starch with half a cup of coconut milk to get a smooth paste.
4. Once your sugar mix is ready add the starch paste to it. Add the powdered nuts and salt and mix. Let this mixture come to a boil and then take it off the heat.
5. Add the rest of the milk and mix well. Adjust the sugar if required.
6. If using, add rose essence at this step and the beet juice to get a nice pink color. Your creamy kulfi mix is ready ! 🙂
7. Add chopped pistachios into the base of kulfi moulds followed by the kulfi mix.
8. Freeze. Pop these out by dipping the moulds into water. Decorate with nuts and petals and listen to the wow’s and yumm’s of people you feed this to 😀
Note : Gulukand gives sufficient rose flavour to your kulfi mix. But is case you cannot get hold of gulukand a few drops of good rose essence or a teaspoon of edible rose water can be used. Adjust Sugar accordingly.
If using gulukand, check the sugar content in it and adjust the normal sugar added in recipe accordingly.