ALMOND KULFI (Indian Ice Cream)

ALMOND KULFI (Indian Ice Cream)
  • 3 pieces white/wholemeal bread (approx. 100g)
  • 1 litre soy milk (or a thick quality plant milk)
  • 1-2 pinches of saffron (about 1/4 tsp)
  • 1/2 tsp cardamon powder
  • 1/2 cup sugar
  • 1 tsp rosewater
  • 1/4 cup chopped almonds
  • 3 tbsp cranberries


  • Slice the edges off the bread. Pulse it in a blender to make coarse breadcrumbs. Keep aside.
  • Transfer milk, saffron, cardamon powder into a deep and wide pan and bring to boil on medium-high heat. Keep stirring frequently and scrap off the edges during the process.
  • Once the milk is boiled, turn the heat to medium and add all the remaining ingredients.
  • Stir and cook while stirring frequently until the mixture is thick (béchamel sauce consistency)
  • Switch off the heat, let it cool a little and pour it into rectangular/square shaped freezable container. Cover and freeze until set (preferably overnight)
  • Take it out and cut into thick strips and enjoy !

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