Photo by Vinita Punjabi
Drain the soaked cashew nuts and place them in a blender along with the dates, mango and cardamom powder. Blend until smooth and creamy. Add water or plant-milk if needed. Pour into kulfi moulds, popsicle moulds, or a glass container (add rose petals and slivered pistachios if preferred). Freeze for at least 6-8 hours or overnight. To demould, run warm water under the moulds for a few seconds. Enjoy!
Storage/Shelf Life
In the freezer for up to a month.
Note
Use Alphonso or Kesar mangoes for the richest flavour.
Make it nut-free by replacing cashew nuts with soaked melon seeds or sunflower seeds or use silken tofu (use ½ cup).
Serves 6
