Thandai Kulfi

Name: Thandai Kulfi
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Cuisine: Indian
Ingredients: 15 Almonds (blanched); 10 Pistachios; 1 tbsp Melon Seeds (Char Magaz); 2 tsp Poppy Seeds; 0.5 tsp Fennel Seeds; 4 Green Cardamoms; 12 Black Peppercorns; 0.5 tsp Nutmeg Powder; 1 tbsp dried Rose petals; 1 pinch Salt; Few strands of Saffron (optional); 1 lt Full Cream Milk; 0.33 cup Sugar; 0.5 cup Cream; 2 tbsp sliced Nuts for garnishing

by Leena Kohli (@leenakohli)

Prep Time

30min

Cook Time

1hr 0min

Total Time

1hr 30min

Indian Dessert Vegetarian Gluten-Free

Thandai Kulfi is a delightful Indian frozen dessert combining thandai flavours with creamy kulfi. It's perfect for hot days or as a sweet treat. The aromatic blend of nuts, seeds, and spices in thandai adds a refreshing twist to the classic kulfi recipe. Whether enjoyed on its own or garnished...

Ingredients

6 Servings

To prepare Thandai Paste

15
Almonds (blanched)
10
Pistachios
1tbsp
Melon Seeds (Char Magaz)
2tsp
Poppy Seeds
1/2tsp
Fennel Seeds
4
Green Cardamoms
12
Black Peppercorns
1/2tsp
Nutmeg Powder
1tbsp
dried Rose petals
1pinch
Salt
Few strands of Saffron (optional)

To prepare Kulfi

1
lt Full Cream Milk
1/3cup
Sugar
1/2cup
Cream
2tbsp
sliced Nuts for garnishing

How to make Thandai Kulfi

To prepare Thandai Paste

In hot water, soak almonds, pistachios, melon seeds, poppy seeds, fennel seeds, green cardamoms and black peppercorns in a bowl for 20-30 minutes. Set aside.
Transfer the soaked mixture to a blender, adding the nutmeg powder and rose petals. Blend until a smooth paste, using a little milk or water if needed to adjust consistency. Set this paste aside.
Soak the saffron strands in a tablespoon of water in a small bowl and leave it to infuse.

To prepare Kulfi

In a heavy-bottomed pot, bring the milk to a boil over medium-high heat.
Once boiling, add the sugar and the saffron infusion. Stir continuously until the sugar fully dissolves.
Mix in the Thandai paste. Reduce the heat to low-medium and continue stirring and scraping the sides of the pot until the milk is reduced by half and thickens. To test, dip a spoon into the mixture; it should coat the back of the spoon.
Remove the pot from the heat and allow the mixture to cool to room temperature.
Stir in the cream thoroughly into the cooled milk mixture.
Pour the mixture into kulfi moulds or popsicle moulds and freeze until solid.
To serve, unmold the kulfi and garnish with sliced nuts.