Thandai Kulfi
Prep time: 5-10 minutes
Cooking time: 50-55 minutes & 4-5 hours of freezing
Serves: 10-12 medium sized kulfis
Ingredients:
Thandai masala:
ALMOND | बादाम 4 TBSP
PISTA | पिस्ता 3 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1 TBSP
FENNEL SEEDS | सौंफ 1 TBSP
GREEN CARDAMOM | हरी इलायची 8 NOS.
MELON SEEDS | मगज़ 2 TBSP
POPPY SEEDS | खस खस 2 TBSP
SAFFRON | केसर A PINCH
DRY ROSE PETALS | सूखे गुलाब की पंखुड़ियां 2 TBSP
GINGER POWDER | सोंठ पाउडर 1 TSP
NUTMEG | जयफल 1/4 NO. (GRATED)
Kulfi base:
MILK | दूध 2 LITRES (FULL FAT)
THANDAI MASALA | ठंडाई मसाला 5-6 TBSP
SUGAR | शक्कर 6 TBSP
Method:
Add all the ingredients of the thandai masala into a mixer grinder jar & grind it into a powder using pulse mode, do not keep the grinder on for a longer period of time or else the nuts & the spices will release their oils.
Your instant thandai masala is ready.
To make thandai flavored kulfi base set a heavy bottomed kadhai over high flame & add the milk.
Bring the milk to a boil while stirring it at regular intervals, once the milk comes to a boil set the flame to medium & let the milk simmer until it reduces to half of its original quantity, this process will take up to 45 minutes.
After simmering for 15 minutes while stirring regularly, add thandai masala, stir & continue to cook it further for 15 more minutes, make sure that no lumps of the thandai masala remain.
Then add the sugar, stir & continue to cook for 10 more minutes, the milk will turn thick & grainy at this stage, make sure that the kulfi base doesn’t turn too thick, it should remain in a smoothly flowing consistency.
Switch off the flame & transfer the kulfi base into a bowl & let it cool down completely.
Once cooled pour the base into kulfi moulds, cover the top with a piece of foil paper, make a small slit using a knife & insert an ice cream stick, fill all the moulds similarly.
If you don’t have kulfi moulds then you can simply use paper cups, pour the kulfi base, cover it with foil paper & insert 4 satey sticks or toothpicks.
Set the moulds in the freezer & let them chill for at least 4-5 hours, preferably overnight.
To serve the kulfi from moulds, dip it in room temperature water & gently rub by rolling the mould in between your palms 2-3 times & pull the kulfi out.
To serve kulfi from papercups, cut the papercup using a pair of scissors & then cut the kulfi into quarters.
Your delicious thandai kulfis are ready, you can garnish them with some pistachio powder & dry rose petals.
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Chapters
Intro 00:00
Thandai Masala 1:10
Kulfi Base 2:35
Freezing Kulfi 5:34
Plating 7:04
Outro 8:39