We recently had dinner with friends at Departure – one of our favorite Portland restaurants. They offer a fantastic vegan menu, and we ordered several plates to share as a table, family style. Everything was amazing, and I left with the intent of recreating the dessert we shared – a pistachio cardamom kulfi.
Kulfi is a dense and creamy Indian dessert, similar to an ice cream. It is a perfect dessert presentation wise, as it takes longer to melt due to its consistency. I used one of my fun ice cube molds to make small square shaped kulfi – and now I really want to serve this to a large group of people!
When several of us were sharing our suggestions for the final letters of Meatless Monday A-Z, I was hoping W week would be walnuts, because I had an idea for my own take on kulfi that would be a great Vegan Valentines dessert as well.
Walnuts have many benefits – they are a great source of Omega-3, and rich in many minerals and phyto-chemicals. My notes from a recent class include walnuts, listing them as a potentially lowering risk of cancers, inflammation, heart disease, high blood pressure. A small handful of walnuts each day seems to do much good.
Traditional flavors of kulfi seem to include pistachios, cardamom, and saffron. These are all flavors I love, and I look forward to making more kulfi soon. I also have a few more unconventional ideas, as you probably could have guessed.
My Google search brought up a blog I love – Vegan Richa. She has a couple recipes for kulfi and many ideas for flavors – I used her pistachio almond kulfi as a guide.
Can I say? this is amazing.
strawberry walnut kulfi
adapted from Richa’s pistachio almond cardamom pepper kulfi
yields six 1 1/2 inch ice cream squares
dairy, egg, soy, and gluten free, vegan
3/4 cup raw walnuts
5 large fresh strawberries, stemmed/hulled
1 tablespoon cornstarch
2-3 tablespoons sugar, powdered
1/2 cup coconut milk (So Delicious carton)
In food processor or blender, blend walnuts to a coarse powder. Remove 1 tablespoon walnut powder, set aside. Add strawberries, cornstarch and sugar, blending to combine. Add coconut milk while blending, combine completely.
Pour mixture into a saucepan, cook over medium-low heat several minutes, stirring constantly. Add reserved 1 tablespoon walnut powder to thicken. Combine completely, remove from heat.
Pour into freezer-safe container(s), cover with foil or plastic wrap, freeze overnight.
Serve with fresh sliced strawberries and chopped walnuts.
Visit Heather to see more walnut recipes: