Some of the things I love about summer are Mangoes, Coolers, and Kulfis. You can eat/drink them in plenty. I keep making popsicles and kulfis with basic ingredients, especially during the summer vacation, the daughter becomes happy to savor them, so, am I. This no-cook Nolen Gur Kulfi is one such recipe which can be made without cooking, involve your kid to make these, and they will have a lot of fun that I can assure. I’ve developed this Kulfi recipe for Epigamia Artisanal Curd a few days before, and the Kulfis was so much delicious and healthy that we loved them. Try this, and your Kulfi making experience will change forever. 🙂
Nolen Gur Kulfi
- Curd/Yogurt- 400g
- Nolen Gur (read note) – 118ml (adjust the sweetness as desired) *read note
- Pistachio (chopped) – ¼ cup + more
- Cardamom powder- ¼ tsp
In a bowl, whisk the curd and leave it on a fine mesh strainer for 3-4 hours or tie in a muslin cloth. Keep it refrigerated while the extra water is draining from the curd. Now in a bowl, add the hung curd, nolen gur, cardamom powder and chopped pistachios. Mix well and transfer the kulfi mixture into kulfi moulds or earthen pots. Sprinkle some chopped pistachios on top.
If using earthen pots wrap the top of the pots with pieces of aluminium foil before freezing them.
Fridge overnight or until set. Give the Kulfis 5 minutes of standing time before serving, it helps for easy scooping or demoulding.
If Nolen Gur is not available use 113g of Jaggery and 4 tbsp of water to make a melted jaggery mixture. In a nonstick saucepan, add the jaggery + water, stir over low heat until melted. Cool the jaggery mixture completely at room temperature before adding it to the yogurt.