Saffron Cream Popsicles Indian Recipe

Saffron Cream Popsicles Indian Recipe

Ingredients

• recipe for : Kesar Kulfi
• 1/3 cup ground raw cashews
• 1 tablespoon cornstarch or arrowroot
• 1 (13.5-ounce) can full-fat coconut milk, divided
• 3 tablespoons water
• 1/2 teaspoon saffron strands
• 1/3 cup ground raw sugar (1/2 cup for sweeter)
• good pinch of ground cardamom
• 1/8 to 1/4 teaspoon fine sea salt

Method

1. Chopped raw pistachios, for garnish
2. In a bowl, mix the cashews and cornstarch with 1/2 cup coconut milk and set aside
3. Blend, if needed
4. Add the water and saffron to a saucepan and let sit for 5 minutes off the heat
5. Heat the pan over medium heat
6. Add the sugar, and cook over medium heat, stirring
7. Bring the mixture to a bubbling boil, 4 to 5 minutes
8. Add the cashew coconut milk mixture to the pan
9. Add cardamom and salt and bring to a boil, 5 to 7 minutes
10. The mixture will thicken considerably
11. Remove from the heat
12. Add the remaining 1 cup of coconut milk and mix well
13. Taste and adjust sugar
14. Add chopped nuts or dried fruit, if using, and fold into the creamy mixture.
15. Pour the mixture into kulfi molds or popsicle molds or a larger container
16. Freeze until just set, pop out, top with coarsely chopped pistachios and serve
17. If the kulfi is too hard, let it sit for 10 minutes before serving
18. To make Mango Kulfi: At step 5, cool the mixture completely, then fold in 1 cup of ripe mango puree or pulp
19. Pour into kulfi or popsicle molds and freeze

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