Pumpkin Kulfis (Gluten-free)

Never not turning veggies into desserts. These pumpkin kulfis are the perfect summer treat, especially since pumpkin is available all year long around here (it is also the national vegetable of India, in case you didn’t know). Made from scratch with fresh pumpkin purée, they are cool, creamy and so delicious! Make sure to choose a sweeter variety of pumpkin with orange flesh (such as disco or green pumpkin).

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Recipe

Pumpkin Kulfis

(Makes )

Ingredients

500 gms (1 pound) pumpkin, peeled and chopped
3/4 cup single cream (I used Amul Fresh Cream)
2/3 cup sweetened condensed milk
3/4 tsp ground green cardamom
1/4 tsp ground cinnamon
1/8 tsp grated nutmeg
Few saffron strands 
Pinch of salt 
2 tbsp sliced almonds and pistachios

Method

Steam the pumpkin in a stovetop/electric pressure cooker for 12-15 minutes until soft. Cool and blend into a smooth purée (you should end up with about 1 cup of pumpkin purée). 

Combine all the ingredients except the nuts in a high-powered blender and blend until completely smooth.

Coarsely crush the nuts and stir them into the kulfi mixture. Pour the mixture into kulfi molds and freeze for 40 minutes. Insert a wooden skewer into each kulfi and freeze again for 4-6 hours or until fully set. 

To remove the kulfis, dip the molds in hot water a few times. Extract the kulfis and serve immediately. The kulfis can be kept frozen in an airtight container for 4-5 days.