Green Pea Popsicles (Matar Ki Kulfi, Gluten-free)

Green peas in dessert? You read that right. Peas lend themselves just as well to sweet dishes as they do to savory. More so, if they are tender and in season. If you are adventurous with your taste buds, definitely give this recipe a go. These green pea kulfis are cool, sweet and creamy (and they do not taste like veggies, I promise). Try them whilst fresh peas are still in the market (though frozen peas will work too).

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Recipe

Green Pea popsicles/Matar Ki Kulfi

(Makes 6 kulfis)

Ingredients

1 cups shelled green peas (fresh/frozen)
Water as needed 
Pinch of salt 
1/4 tsp baking soda
1 cup ice cubes
1 tbsp cashew halves
1 1/2 cups milk (full fat milk works best)
Few saffron strands
1/4 cup sugar (or to taste)
1/4 tsp ground cardamom
1/8 tsp grated nutmeg
1/2 cup single cream (I used Amul Fresh Cream)

Method

In a saucepan, bring 5 cups of water to a rolling boil. Add the shelled peas, salt, baking soda and a teaspoon of sugar. Let the peas boil on high heat for two minutes, then lower the heat and cook until they are soft. 

In a bowl, combine the ice cubes with 2 cups of filtered water. Take the peas off the heat, drain and transfer them to the bowl of ice water to stop them from cooking (and to retain their green color). Once the peas have cooled, drain and transfer them to a blender. Add the cashews along with 2 tablespoons of milk and purée until completely smooth. 

In a heavy-based pan, add the remaining milk and bring it to a gentle boil over medium heat. Add the pea purée and use a wire whisk to blend it into the milk. Cook over medium-low heat, stirring frequently until the mixture starts to thicken. Add the sugar and cook for another five minutes, then turn off the heat. Stir in the ground cardamom and nutmeg. Let the mixture cool to room temperature.

Add the cream and stir well to mix. Use an immersion blender to puree the mixture until smooth. At this point, you can strain the mixture. This step is optional, but will result in a creamier texture.

Pour the mixture into kulfi molds and refrigerate for 40 minutes. Insert a wooden skewer into each kulfi and freeze again for 4-6 hours or until set. 

To unmold the kulfis, dip the molds in very hot water a few times. Extract the kulfis and serve immediately. Alternately, you can place the kulfis in an airtight container and store them in the freezer for up to two days.