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Carrot and Nut Kulfi

Even without eggs, this Indian ice cream is super rich and creamy with pureed carrots providing an unexpectedly sweet base.
By Radhika Penagonda
Carrot and Nut Kulfi

Carrot and Nut Kulfi
 
Prep Time
Cook Time
Total Time
 
Even without eggs, this Indian ice cream is super rich and creamy with pureed carrots providing an unexpectedly sweet base.
Author:
Recipe Type: Dessert
Serves: 6-9
Ingredients
  • 2 – ½ medium – large carrots
  • ¼ cup almonds
  • 2 -1/2 cups whole milk
  • a pinch of good quality saffron
  • 1 can (14 oz) sweetened condensed milk
  • 10 pistachios, grated or coarsely crushed
Others
  • 2-3 bamboo skewers / sticks
  • 6-8 steel lotas / cups for molds
  • aluminium foil to seal the molds, cut into squares to fit the cups
  • muffin pan ~ optional
Instructions
  1. Wash, peel and slice the carrots into ¼ inch rounds. Pressure cook carrots and almonds in just enough water to cover them or cook on stove top until soft. When cooled, puree cooked carrots and almonds in a blender.
  2. Bring milk to a boil in a heavy bottom saucepan. Squish saffron between your fingertips, sprinkle it into the boiling milk. Stir in the carrot-almond puree and simmer stirring intermittently (to avoid scorching at the bottom) until it reduces to about half, about 25 mins.
  3. Empty the condensed milk into the saucepan, stir to mix well and simmer for another 5 mins. Switch off the stove and keep the saucepan aside. Garnish with grated or crushed pistachios, stir and let cool to room temperature.
  4. To assemble
  5. Wash and dry the steel lotas or cups and arrange them in a muffin pan (comes in handy to keep them arranged neatly in the freezer)
  6. Cut the bamboo skewers into 3 parts. Repeat with the rest.
  7. Pour the kulfi mix into each of the lotas. Wrap with aluminium foil. Stick the cut skewers in the middle of the foil and wrap the foil in the lota / cup with the stick dipping into kulfi. Place in the freezer for at least 4-6 hours or overnight.
  8. To unmold, dunk the lota in a cup of room temperature water for a couple of mins.
  9. Twist the stick to unmold. Enjoy!
Radhika Penagonda

Radhika Penagonda

Radhika Penagonda is a vegetarian food blogger, ardent photographer and enthusiastic cook who loves to explore new ingredients and believes strongly in eating with our eyes first. Passionate about home-made food prepared from natural ingredients, minimally processed and close to nature, she shares through her blog how home style or not 100% vegetarian food can be lip smacking tasty and simply delicious.

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Originally Published: September 23, 2013

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