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This is an Indian version of ice cream bars. Kulfi is a dense Indian ice cream typically made with condensed milk. Kaju katli, a type of cashew fudge, is Rao’s favorite Indian dessert. This fusion dessert combines the creaminess of kulfi with the sweet nuttiness of kaju katli. It’s easy to make and exactly what you want on a hot summer day.
Kaju Katli Kulfi Bars
- Combine the drained cashews and water in a powerful blender and blend until smooth and creamy.
- Transfer the cashew milk to a large pot over medium-high heat. Add the coconut milk, stir, and bring to a boil.
- Reduce the heat to medium-low. When the mixture begins to simmer, add the cashew flour and cardamom and simmer, stirring occasionally, for 5 to 7 minutes, until the mixture is thick and creamy.
- Remove from the heat and add the maple syrup and rose water. Stir well and set aside to cool to room temperature. Taste and adjust the amounts of rose water and maple syrup as desired.
- Transfer the mixture to popsicle molds. Insert a popsicle stick into the center of each mold, leaving about 1 1/2 inches sticking out. Freeze for at least 8 hours.
- Serve frozen.