Carrot and Nut Kulfi
- Total Time: 6 hours 30 mins
- Yield: 6-9
Description
Even without eggs, this Indian ice cream is super rich and creamy with pureed carrots providing an unexpectedly sweet base.
Ingredients
- 2 - 1/2 medium - large carrots
- 1/4 cup (60 ml) almonds
- 2 -1/2 cups (600 ml) whole milk
- a pinch of good quality saffron
- 1 can (14 oz) (395 g) sweetened condensed milk
- 10 pistachios, grated or coarsely crushed
Others
- 2-3 bamboo skewers / sticks
- 6-8 steel lotas / cups for molds
- muffin pan ~ optional
Instructions
- Wash, peel and slice the carrots into 1/4 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.
- 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.
- 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.
- To assemble
- 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)
- Cut the bamboo skewers into 3 parts. Repeat with the rest.
- 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.
- To unmold, dunk the lota in a cup of room temperature water for a couple of mins.
- Twist the stick to unmold. Enjoy!
- Prep Time: 6 hours
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 kulfi
- Calories: 180
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Frequently Asked Questions
Why add carrots to a frozen dessert?
Pureed carrots provide an unexpectedly sweet base for this kulfi — the carrots are pressure-cooked or boiled with almonds, then blended smooth and stirred into reduced whole milk. The carrot-almond puree, simmered until the milk reduces to about half, thickens the mixture naturally and adds a subtle sweetness without making the kulfi taste like a vegetable dish.
What molds does this recipe use, and how do you unmold the kulfi?
I use steel lotas (small cups) arranged in a muffin pan to keep them stable in the freezer. Cut bamboo skewers into thirds and insert them through foil wrapped over the top of each lota. To unmold after at least 4 to 6 hours (or overnight) of freezing, dunk each lota in room-temperature water for a couple of minutes, then twist the stick to release the kulfi.
