Thandai kulfi recipe | Holi 2017 recipes
Thandai kulfi recipe made in the authentic way by reducing milk ad adding thandai masala!
Servings: 6
Calories: 229kcal
Ingredients
- 3 cups whole milk
- 1/4 cup sugar
- 2 tablespoons unsweetened khoya
- 1/4 cup finely chopped almonds and pistachios
- For thandai masala
- 1/8 cup almonds
- 1/8 cup pistachios
- 15 cashews
- 1 tablespoon poppy seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon peppercorns
- 6 cardamoms
- 1/8 teaspoon saffron strands
- 1 teaspoon melon seeds
Instructions
- Dry roast almonds, cashes and pistachios for 6-7 minutes in low flame. Once cooled grind together with poppy seeds, cardamoms, fennel seeds, peppercorns and melon seeds. This powder can be stored for some time OR grind all the ingredients to a fine paste with 1/4 cup milk.
- Take milk in a wide sauce pan. Bring it to a boil. Simmer for 10 minutes. Add sugar, thandai masala powder and mix well. Now simmer till 3 cups of milk is reduced to 1 1/2 cups. This may take around 30 minutes. While simmering be sure to scrape the sides and collect the malai and add it back to the simmering milk.
- Once the milk is reduced, add khoya and mix thoroughly. Add silvered almonds and pistachios. Cool to room temperature.
- Pour the milk in kulfi moulds and freeze for 8 hours or overnight. Once frozen, show the kulfi moulds under running water. Kulfi will slide off easily, insert sticks and serve thandai kulfi immediately.
Notes
1. You can vary the thandai masala ingredients as per taste.
2. You can make popsicles if you do not have kulfi molds
3. You can even set kulfi in small earthen pots
2. You can make popsicles if you do not have kulfi molds
3. You can even set kulfi in small earthen pots
Nutrition
Calories: 229kcal