Almond and Pistachio Kulfi Recipe | Popsicle is creamy and is absolutely EASY, NO COOK, no stir, EGGLESS ICE-CREAM. It takes less than 10 minutes to make and doesn’t need an ice-cream maker.
How to make kulfi without molds?
You can use disposable plastic cups to make popsicles if you don’t have kulfi or popsicle molds.
Pour the mixture into the mold and then cover with a small square piece of aluminum foil. Make a small dent and insert the posicle stick. (Image reference below).
Place it in the freezer to set.
Blanching almonds and pistachios can take an additional 10 minutes if you plan to do it at home.
Kulfi is popular street food in India. The street vendor often stores the kulfi in earthen pots.
Most of the Indian desserts are prepared by simmering milk on low heat till the milk reduces in volume and becomes thick. It’s a long process and can be often time-consuming.
These days with heavy cream, condensed milk, evaporated milk and similar products in the market, it’s so much easier to make these Indian desserts at home with ease.
How to blanch almonds
To blanch almonds or pistachios at home: (You can use store brought slivered almonds if you don’t want to go to the process of blanching the nuts)
- Bring a pot of water to boil.
- Add unsalted whole almonds with the skin. Let it simmer for a minute but not longer than that.
- Drain the almonds in a colander and rinse with cold water. You will see that the skin has slightly loosened.
- Pat dry with a paper towel.
- Hold one side of the almond and give it a gentle squeeze. You have blanched almonds.
How to make kulfi at home: Step by step recipe with images
Step1: Add the blanched almonds + pistachios into a jar of a mixer or food processor.
Step2: Add half 1/2 cup of milk little at a time and grind it to a smooth paste.
Step3: Transfer to a bowl and add milk + condensed milk + heavy cream + powdered cardamom + saffron.
Step4: Mix well.
Step5: Transfer to kulfi molds. Cover with the lid or small pieces of aluminum foil. Refrigerate for 3 to 4 hours or until kulfi is set.
Step6: (Optional) You can sprinkle powdered pistachios of the top, cover the mold or plastic cups with small pieces of aluminum foil and make a dent to insert the popsicle sticks.
P.s: This ice-cream doesn’t crystallize, so you don’t have to worry about beating it or churning it once it goes into the refrigerator.
P.S: THIS WEEKS BLOGGING TIPS
Check out Casey Markee’s Expert Tip for optimizing Recipe SEO
Almond and Pistachio Kulfi Recipe | Popsicle is absolutely EASY, NO COOK, no stir, EGGLESS ICE-CREAM.
- 1 cup Heavy cream
- 1 cup Whole Milk
- 3/4 cup Condensed Milk
- 1/2 teaspoon cardamom powder
- 1/4 cup Almonds blanched (skin removed)
- 1/4 Pistachios blanched
- pinch of Saffron optional
- Additional pistachios for garnish optional but recommended
Add the blanched almonds + pistachios into a jar of a mixer or food processor.
Add 1/2 cup of milk little at a time and grind it to a smooth paste. Transfer into a mixing bowl.
To the same mixing bowl, add heavy cream + remaining milk + condensed milk + cardamom powder. (If using saffron, add it to a tablespoon of warm milk and keep it aside for 5-10 minutes. Add this to the ice-cream mixture).
Mix well and adjust the sweetness as needed by adding more condensed milk.
Transfer into kulfi molds, popsicle molds, small plastic cups or shallow freezer safe dish and let it sit for 3-4 hours. Add the popsicle stick once the kulfi is half set.
(Optional) You can sprinkle powdered pistachios of the top, cover the mold or plastic cups with small pieces of aluminum foil and make a dent to insert the popsicle sticks.
To easily remove kulfi from the mold, dip it in warm water and rub the mold between the palm of your hands.
After removing the kulfi from the mold coat the kulfi with crushed pistachios if needed.
You can also sprinkle crushed pistachios on top of the mold once the mixture is half set.
You can also use store brought slivered almonds if you don't want to go to the process of blanching the nuts.
Check out how to blanch almonds at home - super easy. You can blanch the pistachios the same way too.
To blanch almonds or pistachios at home:
1. Bring a pot of water to boil.
2. Add unsalted whole almonds with skin. Let it simmer for a minute but not longer than that.
3. Drain the almonds in a colander and rinse with cold water. You will see that the skin has slightly loosened.
4. Pat dry with paper towel.
5. Hold one side of the almond and give it a gentle squeeze. You now have blanched almonds.