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Surabhi Sehgal
No Cook Vegan Kulfi made with Nuts, Coconut Milk and Saffron that tastes like the real deal.
5 from 1 vote
Prep Time 1 hr
Cook Time 6 hrs 30 mins
Total Time 7 hrs 30 mins
Course Dessert, Snack
Cuisine Indian Cuisine
Servings 10 Vegan Kulfi


  • 10-12 Cashews
  • 1 tbsp Pistachio unsalted
  • 1/4 Cup Chia Seeds
  • 4 Cups Coconut Milk
  • 1/4 tsp Saffron
  • 3-4 drops natural Marigold color optional
  • 1/4 tsp Cardamom Powder
  • 2 Slices of Vegan Bread
  • 1 tbsp Rose Water
  • Jaggery to taste
  • 1 tbsp Rose Petals (For Garnish)


  • Soak the Pistachio and Cashews in water for an hour. 
  • Add Chia Seeds and Saffron to half of the Coconut milk. Stir well and refrigerate for an hour. 
  • After an hour, add the remaining Coconut Milk, Jaggery, Cardamom Powder, Bread, Cashews and Pistachio to the blender and blend to a fine consistency. 
  • Add this blended mix to the refrigerated Coconut Milk and Chia mixture. Stir well and adjust the sweetness. 
  • Add Rose Water to the mixture, mix well.
  • Pour into Kulfi Moulds and refrigerate for 5-6 hours. 
  • Once ready to eat, dip the Kulfi mould in hot water for a few seconds and unmould the Vegan Kulfi Popsicles.
  • Sprinkle some dried Rose Petals. Enjoy
Keyword Kulfi, Vegan Kulfi, Vegan Kulfi Popsicles