No Sugar Dry Fruits Kulfi Ice Cream

Nutrition values are AI-estimated based on ingredients.

• Cashew nuts – 40g
• Almonds – 40g
• Pumpkin seeds – 20g
• Black raisins – 20g
• Fresh paneer – 150g
• Milk – 1 cup (250ml)
• Saffron strands – a pinch
• Cardamom powder – ½ tsp
• Jaggery powder – ¼ cup (60g)
• Finely chopped dry fruits (pistachios, almonds, dried rose petals) for garnish

1. 1Place 40g cashew nuts and 40g almonds into a bowl.
2. 2Add 20g pumpkin seeds and 20g black raisins to the bowl.
3. 3Pour hot water over the dry fruits and stir briefly, then let soak for 15-20 minutes to soften.
4. 4Drain the water from the plumped dry fruits and transfer them into a blender jar.
5. 5Add 150g fresh paneer (cut into cubes) to the blender jar.
6. 6Add 1 cup (250ml) pre-boiled and cooled milk, a pinch of saffron strands, and ½ tsp cardamom powder to the blender jar.
7. 7Blend the mixture until it forms a smooth, thick, light green-beige paste.
8. 8Add ¼ cup (60g) jaggery powder to the blended mixture and blend again until completely smooth and uniformly combined.
9. 9Pour the liquid kulfi mixture into paper cups, filling them almost to the top.
10. 10Garnish each cup generously with finely chopped dry fruits (pistachios, almonds, dried rose petals).
11. 11Tightly cover each cup with aluminum foil.
12. 12Make a small cross-slit in the center of the foil on each cup and insert wooden kulfi sticks through the slits.
13. 13Place the cups on a tray and put them into the freezer for a minimum of 7-8 hours, or preferably overnight.
14. 14After freezing, remove kulfi from the freezer and let sit for about two minutes to easily remove from cups.
15. 15Peel off the aluminum foil and gently tear away the paper cups from the frozen kulfi.
16. 16Serve the kulfi on wooden sticks.

These instructions are our analysis of the original video. Watch on YouTube →