Kulfi is a frozen dairy based dessert that is native to India and is very popular across South Asia and Middle-East.
Traditionally, kulfi is made by reducing whole milk to about half its original volume by boiling and stirring continuously until it thickens well. It is then flavoured and frozen.
Some of the traditional kulfi flavours are : malai (cream), kesar (saffron), pista (pistachio), elaichi (cardamom), (or a combination of two of these), rose, mango and paan (betel leaf). Some of the modern flavours include strawberry, chocolate, etc.
Check recipes for some interesting flavours of kulfi and popsicles that I had made using seasonal fruits… some traditional ones and a few unconventional ones.
Holi is just around the corner and thandai happens to be a very popular summer drink that is served during these festivities. Here is my take on this popular drink in the form of kulfis – Instant Thandai Kulfi! It is a double bonanza… You get to enjoy two of India’s traditional favorites in a single frozen dessert.
The thandai kulfi recipe does not involve cooking and it is quick & easy to put together.
Thandai Kulfi Recipe
Makes 6 kulfis in 100 ml moulds
1 Cup = 240 ml
Ingredients:
- Fresh cream – 250ml
- Milk powder – 1/2cup
- Milk – 2tbsp
- Saffron – A pinch
- Sugar – 1/4cup (sub. Condensed milk – 1/4 cup)
- Thandai powder – 1/4 cup (recipe below)
Thandai powder : blend together
- Almonds – 15
- Cashew nuts – 8
- Pistachios – 2tbsp
- Green cardamom – 2
- Watermelon seeds – 1 tbsp
- Black peppercorns – 3/4 tsp
- Fennel seeds – 2 tsp
- Poppy seeds – 1-1/2 tsp
- Rose petals – 6
- Cinnamon – 1/4 inch piece
- Star anise – a tiny piece (sub. star anise powder 1/8 tsp)
- Saffron – 4 to 5 strands
Instructions:
1) Warm up the milk and soak saffron in it.
2) In a mixing bowl, add fresh cream and gently whisk to a smooth consistency.
3) Add saffron soaked milk.
4) Add condensed milk. Mix well.
5) Add milk powder. Whisk to blend it well in the cream such that no lumps remain.
6) Add the thandai powder & mix well such that no lumps remain.
7) Pour in kulfi moulds.
8) Cover the tops with aluminium foil. With a knife, cut a slit in the foil and insert kulfi stick/wooden skewer.
9) Freeze for atleast 8 hours or overnight and enjoy through the hot summer days.
If you happen to try this Thandai Kulfi Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles To see more of my work, follow me on
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Have a great day!
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The Red Plate Chronicles 