Shivangi Rao’s Kaju Katli Kulfi Bars
A gluten-free and Paleo twist on a deliciously rich Indian dessert, these chilly bars are absolutely everything you could want in a dessert (or a snack!).
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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.
Learn more about Shivangi Rao and her healthful, gluten-free and Paleo cookbook featuring an array of fusion recipes, Mindful Indian.
Kaju Katli Kulfi Bars
- 1 cup raw cashews, soaked in hot water for 4 to 5 hours and drained
- 1½ cups water
- 1 (13½ ounce) can full-fat coconut milk
- ¼ cup cashew flour
- 1 teaspoon ground cardamom
- ½ cup maple syrup, plus more as desired
- 1 teaspoon rose water, plus more as desired
- 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.