The House of Spices

What is Kulfi?

Kulfi is an Indian milk-based dessert made with sugar, milk, nuts and cardamom, usually served in an earthen pot also known as “matki”. Originating from the Mughal Empire, this dessert, unlike ice-cream, is much denser in terms of its texture  and is slightly different in taste.

 

There are so many different ways to make kulfi. Some recipes call for evaporated milk, milk powder or even condensed milk. Traditional kulfi recipes require you to boil the milk over low heat for a long period of time until the milk has considerably reduced in volume before adding your desired flavour and sweetener. However, to make a vegan version of this classic recipe and also to save you the time and hassle of buying all these ingredients, my vegan pistachio kulfi only requires any plant-based milk of your choice and some sugar apart from other basic ingredients.

 

My super creamy vegan pistachio kulfi that is flavoured with rose, saffron and cardamom will soon become your go-to kulfi recipe every summer! You can also make it refined sugar free (like I do), which is incredible, isn’t it?! 

 

Can I use other types of plant-based milk for this recipe?

Yes, although I used soy milk, you can use any type of plant-based milk of your choice. Almond and coconut milk would work great with this recipe. However, it is worth remembering that every type of milk has a different colour, level of sweetness and thickness. 

 

When using soy milk, your kulfi will turn out to be darker than using Oat milk for instance. Soy milk for instance is also sweeter than Almond Milk. Hence, remember to taste your kulfi mixture along the way before adding all the sugar. 

 

Can I use regular whole milk?

Absolutely! Traditional kulfi is usually made with regular whole milk. You can substitute soy milk with regular full-fat milk if you want. However, since whole milk is not very thick, you would have to boil it longer to achieve the correct consistency. Furthermore, the type (colour) of milk you use will influence the overall colour of your kulfi. Using regular whole milk will give your kulfi a lighter colour. 

 

Can I use white sugar instead of coconut sugar?

Yes, you can use any sugar of your choice! Your kulfi will be slightly lighter in colour if you use white sugar instead of brown or coconut sugar. You could also use vegan/regular condensed milk if you like! 

 

My vegan pistachio kulfi is a low-sugar recipe that uses coconut sugar. For a sweeter kulfi, increase the quantity of coconut sugar or alternatively use white sugar. You might want to reduce the quantity of sugar if you are using white sugar. Always remember to taste your kulfi mixture along the way before adding all the sugar. 

 

What other flavours can I make the kulfi in?

Traditionally, the most popular Kulfi flavours include pistachio, mango, saffron and rose. However, there are other flavours that you can commonly find today including chocolate, butterscotch, paan, strawberry or even mint!

 

To replicate my recipe in order to create another flavour, you can simply skip the pistachios and add one to two teaspoons of your favourite extract and/or fruit puree. 

 

How thick should the milk be before I pour them into the moulds?

The kulfi mixture should be quite thick once you’ve added all the ingredients and are ready to pour it into the moulds. Watch my video recipe for the exact colour and texture of the mixture before I pour them into the kulfi moulds.

 

How long does it take for the Kulfi to set?

Normally, it takes 24 hours for the Kulfi to set! To ensure it sets within 24 hours, avoid opening the fridge over and over again to check on the kulfi.

 

What should I do if I don’t have kulfi or ice-cream moulds?

If you don’t have any kulfi or ice-cream moulds, you can use any stainless steel glass, paper cups, a cake tin, a cupcake tray or even make your own DIY moulds using aluminium foil!

 

How to make sure my kulfi is green in colour?

You’ll need to add a few drops of green food colouring to your kulfi to make it green however, this is completely optional. 

 

It’s worth noting that every kulfi will have a slightly different colour depending on the colour of milk and type of sugar used. Since I used soy milk which is pale/light brown in colour, as well as coconut sugar (that is brown in colour), my kulfi turned out to be darker than usual. If you want your kulfi to be light/pale green in colour, you can use milk that is white in colour such as coconut milk along with some white sugar!

 

I don’t like the colour of my kulfi, it’s too dark. What should I do?

If your kulfi is too dark, you can fix it, so don’t worry! Take a slice of bread (with removed edges/crust) and grate it into your mixture. This should slightly lighten the colour of your kulfi. Add more bread to lighten the colour further. 

 

Can I make kulfi without heat?

The no heat method works great if you are making kulfi using condensed milk, milk powder and bread. However, since vegan condensed milk and milk powder is not readily available around the world, I decided to share a recipe that utilises plant-based milk instead. Having said that, this recipe cannot be made without heat as you require the heat to reduce the milk and make it thicker. 

 

How do I serve the Kulfi?

Serve the kulfi cold topped with some more pistachios and rose petals if you like. Alternatively, you can serve the kulfi just like that too! If you fancy, serve the kulfi with some falooda, another incredible indian dessert. 

 

Can I make the pistachio kulfi in advance and store it?

This is not an instant recipe, hence the kulfi needs to be prepared at least a day in advance before serving! Once your kulfi is ready, you can freeze it for a couple of weeks up to over a month and enjoy it whenever you like! You can make this during the beginning of summer and enjoy it throughout the summer whenever you’re craving for something cold.

 

Any substitute for the ingredients mentioned?

There are a number of substitute ingredients for this kulfi recipe.

1. If you don’t have access to rice flour, you can substitute it with 2 tablespoons of corn flour.

2. You can replace soy milk with other plant-based milk including almond or coconut. 

3. You can replace coconut sugar with regular white sugar, brown sugar or even vegan condensed milk. 

4. You can substitute the chopped pistachios and almonds with any other nuts of your choice.

5. The green food coloring is completely optional and you can skip it if you like.

6. For a non-vegan version, you can replace soy milk and coconut sugar with regular whole milk and condensed milk.

 

Any cooking tips for this recipe?

1. Do not skip on the rice flour! It’s very important as it makes the kulfi creamy. 

2. Ensure to taste the kulfi mixture while you’re adding sugar and adjust the level of sweetness accordingly. 

3. This kulfi recipe is a low-sugar recipe using coconut sugar. For a sweeter kulfi, add more coconut sugar. However, if you intend to use white sugar, make sure to reduce the quantity (since white sugar is sweeter than coconut sugar). 

4. You can add a few drops of pistachio extract to give it a stronger taste. However, this is completely optional.