No Sugar Ice Cream

• Soak cashews and almonds for 4 hours

Nutrition values are AI-estimated based on ingredients.

• 50 grams cashews
• 15-18 pieces almonds
• 2-3 tablespoons water
• 0.5 liters full-cream milk
• A pinch saffron strands
• 1/4 cup jaggery powder
• A pinch cardamom powder
• 1/4 cup normal milk
• Chopped pistachios for garnish
• Chopped almonds for garnish
• Dried rose petals for garnish

1. 1Rinse the soaked cashews and almonds well.
2. 2Add 2-3 tablespoons of water to a kadai, then pour in 0.5 liters of full-cream milk.
3. 3Bring the milk to a boil, stirring occasionally.
4. 4Once boiling, add a pinch of saffron strands and simmer on low heat for 2-3 minutes to infuse and allow malai to form.
5. 5Transfer the soaked and rinsed cashews and almonds to a mixer jar, add about 1/4 cup of normal milk, and blend into a very smooth and fine paste.
6. 6Scrape down the malai from the simmering milk and mix it into the milk, then add the cashew-almond paste to the milk mixture.
7. 7Thoroughly blend the mixture with a whisk or spatula to ensure no lumps, then cook on medium flame for 1-2 minutes, stirring continuously, until thick and creamy.
8. 8Turn off the heat and allow the thickened mixture to cool completely, incorporating thickened milk solids from the sides of the kadai.
9. 9Transfer the cooled mixture to a larger mixer jar, add 1/4 cup of jaggery powder and a pinch of cardamom powder, then blend on pulse mode for 30 seconds until smoother and frothy.
10. 10Pour the prepared kulfi mixture into small paper cups, filling them about three-quarters full.
11. 11Garnish each cup generously with chopped pistachios, chopped almonds, and dried rose petals.
12. 12Cover the cups tightly with aluminum foil, make small slits in the center of the foil, and insert wooden kulfi sticks.
13. 13Place the cups in the freezer for a minimum of 7-8 hours, or preferably overnight, to set completely.

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