Every now and then, we get a hankering for a little something sweet. This almond kulfi is the perfect make-ahead-of-time treat to tuck at the back of the freezer. Creamy, nutty, and playful, they are the perfect cold bite to finish a lunch or dinner.
Traditional Indian kulfi is an ice cream type of dessert in the shape of conical popsicles. It is typically made with thickened milk and flavoured with cardamom, saffron and is brimming with nuts. However, the Mauritian street version of kulfi is lighter and not quite as sweet as the rich traditional kulfi. On our most recent trip to Mauritius, we had the pleasure of hearing the shouts and honks of the kulfi vendor. The latter makes the rounds on his bicycle to bring kulfi right to one’s doorstep.
Since we do not have kulfi here, we made it our mission to create our own version of Mauritian almond kulfi- our favourite flavour. Quick and easy to make, our almond kulfi will please children and adults alike.
QUESTIONS YOU MAY HAVE ABOUT ALMOND KULFI?
What if I do not have the typical kulfi mould?
Any mould will work for the kulfi. You can use a popsicle mould or even a small cup to freeze your kulfi. A traditional kulfi mould is a metal conical mould but we use a smaller plastic round mould for making our kulfis.
Can I make other flavours of kulfi?
Absolutely! Vanilla and chocolate are also popular kulfi flavours in Mauritius. Swap out the almond extract for vanilla extract for a vanilla kulfi. To make a chocolate version, add 2 tablepsoons of good quality cocoa powder and 2 extra teaspoons of sugar to the mixture. You can also play around with fruit mixtures (e.g mango, or berry)- the world is your oyster!
Almond Kulfi
Ingredients
- 200 ml cream
- 50 ml milk
- 25 g sugar
- 30 g chopped almonds & pistachio
- 25 g toasted desiccated coconut (optional)
- ½ tsp almond extract (or vanilla extract)
- ¼ tsp ground cardamom (optional)
Instructions
- In a saucepan, combine the cream, milk and sugar and cardamom pods (if using).
- Heat slowly to a light simmer, until the sugar is dissolved. Turn off the heat and allow the cardamom to infuse for about 15 minutes.
- Fish out the pods and add the remaining ingredients- nuts, coconut and almond extract.
- Divide the mixture into the moulds and freeze for about an hour or until the mixture has firmed slightly (but not so much where it is difficult to insert the popsicle stick).
- After 1 hour, insert the posicle stick and left freeze completely for 8hrs or overnight.
- For a quick and easy unmoulding: run the mould for a few seconds under tap water and pull out the popsicle gently.