This fusion delicacy combines two traditional Indian desserts: Kulfi (thick ice cream) and Kaju Katli (cashew fudge).
1 cup raw cashews, soaked and drained in boiling water for 4 to 5 hours
1 ½ cup water
1 can (14 oz.) full-fat coconut milk
¼ cup raw cashew flour
1 tsp cardamom powder
12 c. maple syrup
1 tsp rose water
How to prepare
Blend the drained cashews and water in a high-speed blender until smooth and creamy.
Add the cashew mixture to a large saucepan over medium-high heat. Stir in the coconut milk and bring to a boil. Turn the heat down to medium-low. When the mixture starts to boil, add the cashew flour and cardamom and continue to cook, stirring regularly, for 5 to 7 minutes, or until the mixture is thick.
Remove from the heat and stir in the maple syrup and rose water. Set aside to cool to room temperature after well stirring.
Pour mixture into popsicle molds. Insert a popsicle stick into the center of each mold, leaving around 112 inches protruding. Freeze for a minimum of 8 hours. Frozen is best.