Thandai Kulfi Recipe: A Perfect Summer Delight
Thandai Kulfi is a traditional Indian dessert that combines the rich creaminess of kulfi with the aromatic and flavorful essence of Thandai, a spiced milk drink often enjoyed during festivals like Holi. This indulgent treat is not only a feast for the taste buds but also a refreshing way to cool down during the summer months. Similar to Kesar Pista Kulfi, Thandai Kulfi is a delicious, frozen dessert that brings a burst of sweet, spicy, and nutty flavors. This easy-to-make recipe is the perfect way to bring a festive touch to any meal or gathering.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 3 liters |
| Sugar | 1/2 cup |
| For Thandai Paste | |
| Almonds (soaked & peeled) | 1/4 cup |
| Cashews | 1/4 cup |
| Pistachios | 1/4 cup |
| Poppy seeds | 2 tablespoons |
| Cardamom | 2 teaspoons |
| Fennel seeds | 1 tablespoon |
| Cinnamon powder | 1/2 teaspoon |
| Whole black pepper | 8 whole |
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 6–8
Instructions:
-
Prepare the Thandai Paste:
Start by making the Thandai paste, which is the essence of this kulfi. In a mixer grinder, combine the almonds, cashews, pistachios, poppy seeds, cardamom, fennel seeds, cinnamon powder, and whole black pepper. Grind these ingredients into a smooth, fine paste. Set this paste aside for later use. -
-
Boil the Milk:
Pour the 3 liters of milk into a large saucepan and place it on medium-high heat. Allow the milk to come to a boil, stirring occasionally to prevent it from scorching at the bottom. -
Reduce the Milk:
Once the milk begins to boil, reduce the flame to low. Keep simmering the milk, stirring frequently to ensure even heating and prevent the milk from overflowing. Let the milk reduce by half, which will thicken it and intensify the flavor. -
Add Sugar and Thandai Paste:
Once the milk has reduced, add the sugar. Stir well until the sugar is fully dissolved, ensuring a smooth consistency. Now, add the Thandai paste to the milk mixture and mix thoroughly to combine all the ingredients. This will infuse the kulfi with the rich, spiced flavor that is characteristic of Thandai. -
Cool the Mixture:
Turn off the heat and allow the kulfi mixture to cool down to room temperature. It’s important to let the mixture cool completely before proceeding to the next step to ensure that the kulfi sets properly. -
Freeze the Kulfi:
Once the mixture has cooled, pour it into kulfi molds. If you don’t have traditional kulfi molds, you can use popsicle molds or any small containers. Cover the molds and place them in the freezer. Let the kulfi freeze for 15–20 hours, or until it is completely solid and ready to serve. -
Serve:
Once the Thandai Kulfi is fully frozen, remove the molds from the freezer. To release the kulfi, run warm water over the outside of the molds for a few seconds to loosen them. Serve the kulfi as a delightful dessert after a hearty meal, especially with dishes like Panchmel Daal, Bhindi Masala, and Phulkas.
Serving Suggestions:
- Enjoy the Thandai Kulfi as a standalone dessert or pair it with a refreshing glass of Thandai for an authentic Indian treat.
- Garnish with chopped pistachios or almonds for an added crunch and visual appeal.
Tips:
- To make this recipe even more indulgent, you can add a bit of heavy cream to the milk mixture while reducing it for a richer, creamier texture.
- If you’re in a rush, you can opt for quick-set kulfi, but traditional slow-freezing yields the best results in terms of texture and flavor.
This Thandai Kulfi Recipe is the perfect way to bring a burst of festive flavor to any occasion, especially during Holi or summer gatherings. The blend of nuts, spices, and creamy milk creates a deliciously refreshing treat that is sure to impress your guests and leave everyone craving more!
