Prep Time: 10 mins | Freeze Time: 6–8 hours
Makes: 4 kulfis
Ingredients:
2 scoops Cosmix No-Nonsense Plant Protein Pro – Kerala Vanilla Bean
1 cup thick coconut milk (chilled overnight – use the creamy part)
4–5 soaked cashews
3 tbsp maple syrup/date syrup/jaggery powder
¼ tsp cardamom powder
1 tsp rose water or a few strands of saffron (optional)
Pinch of rock salt (to enhance flavours)
Chopped pistachios or almonds for garnish
Instructions:
Soak & Prep:
Soak cashews in hot water for 10 minutes and drain.
Blend It All:
In a high-speed blender, add:
Coconut milk
Soaked cashews
Cosmix NNPP Pro - Vanilla Bean
Sweetener
Cardamom + optional rose/saffron
Pinch of salt
Blend until super smooth and creamy.
Pour & Freeze:
Pour into kulfi moulds or paper cups with ice cream sticks.
Freeze for at least 6–8 hours or overnight for best texture.
Unmould & Enjoy:
Run the moulds under warm water to release. Garnish with chopped nuts.
And serve.
