Make Kulfi, the traditional Indian ice cream in a new flavour by adding Thandai powder to it. This Thandai flavoured Kulfi s really aromatic with the flavours of nuts and spices.

This kulfi is made in the traditional method by simmering milk till it is reduced to half, without adding any cornflour or condensed milk.

How to make Kulfi

Today, I am sharing with you Kulfi recipe with a new flavour. This new flavour is of Thandai. Yes, along with nuts and flavourings, I have added Thandai powder to it and it tasted awesome. My husband loves thandai as well as kulfi. so thought of mixing the two and thus came up with this Thandai Kulfi. Thandai, a mix of nuts and spices, is also known as summer coolant. It keeps the body cool and gives very good protection from hot winds (loo).

 

 

Why You Will Love This Recipe

 

 

Step By Step Recipe

Sugar-free Thandai Kulfi

Sugar-free Thandai Kulfi

Sugar-free Thandai Kulfi

Sugar-free Thandai Kulfi

Sugar-free Thandai Kulfi

Thandai Kulfi Sugar free

Sugar-free Thandai Kulfi

Sugar-free Thandai Kulfi

Sugar-free Thandai Kulfi

Sugar-free Thandai Kulfi

Sugar-free Thandai Kulfi

Sugar-free Thandai Kulfi

Sugar-free Thandai Kulfi

Sugar-free Thandai Kulfi

Sugar-free Thandai Kulfi

Tip

This recipe of Thandai Kulfi is very simple recipe but time-consuming. Milk is reduced to almost half on sim gas which takes all the time. It takes normally an hour or a little more. What I do is start making this while preparing dinner. So, keep on stirring it in between and it gets prepared without much hassle.

 

FAQs

Q) Why bread is added to it?

 

Q) Why add honey to it?

Because of two reasons. Firstly, undoubtedly, honey is a healthy option. Secondly, because, as I said my hubby has a sweet tooth and unfortunately he has diabetes so I thought of making it sugar-free. Now, though small portions only, but he can have it. You will not at all miss sugar in this kulfi.

Q) Instead of Thandai powder, can I add Thandai syrup to it?

Yes, but readymade Thandai syrup is loaded with sugar so reduce the quantity of honey. Also, add this syrup in the last, at the time when honey is added.

Q) Is honey good for diabetics?

 

Q) Can I add sugar instead of honey?

In case you wish to add sugar, then reduce milk further for few minutes after adding sugar.

Q) How Kulfi is different from ice cream?

 

Q) How can I make it if I do not have moulds?

 

Some More Icecream Recipes:

 

LET’S CONNECT

I hope you have liked these amazing uses of lemon peels and will surely try it out now onwards.

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How To Make Kulfi in Thandai Flavor

Milk Kulfi flavored with Thandai is refreshing as well as healthy.

Ingredients
  

For Kulfi

  • 1 litre Milk Full cream or Toned
  • 4 Tablespoon Thandai Powder
  • 2 or 3 Tablespoon Malai Milk Cream
  • 2 Tablespoon Slivered Almonds
  • 1 Tablespoon Blanched and Chopped Pistachios
  • Few strands of Saffron dissolved in 1 teaspoon milk
  • 6 Tablespoon Honey Or any other sweetener like Stevia
  • 1 Tablespoon Dried Rose Petals Optional
  • 1 Slice Brown Bread Optional

For Thandai Powder

  • 15 g Almonds
  • 15 g Green Pistachios
  • 2 Teaspoon Melon Seeds
  • 1 Teaspoon Poppy Seeds Khuskhus
  • 1 Tablespoon Fennel Seeds Saunf
  • 4 to 6 Peppercorns Kali Mirch
  • 4 to 6 Green Cardamom Chhoti Elaichi
  • A Pinch Nutmeg Powder Jaifal
  • Few Rose Petals Dried

Instructions
 

For Kulfi

  • Boil milk and let it get reduced on sim gas.
  • Take about 1/4th cup milk and dissolve thandai powder in it. Let it stand for some time. Thandai flavours get infused very well like this and give excellent taste.
  • Till milk is getting reduced, chop almonds. Blanch green pistachios in boiling water, peel it off and chop them finely.
  • Soak saffron in 1 teaspoon milk.
  • When milk is reduced a little, add Thandai paste and milk cream and continue to reduce it until reduced to almost half.
  • While the milk is simmering, stir it on and off. It has the tendency to stick down to the base of the vessel so be careful. If it does, it will spoil the taste of kulfi by giving the burnt smell. Also, keep scraping the sides of the vessel as the real stuff gets stuck there. And do not forget to put the scraped malai back into the simmering milk.
  • Trim the edges of the bread and tear it into pieces. Soak it in 2 tablespoons milk for 10 minutes.
  • Now blend the soaked bread in the blender. Keep it aside.
  • When milk is reduced to almost half of its original quantity then add almonds, pistachios, saffron milk and dried and crushed rose petals.
  • When the mix cools down then add honey (or stevia) and bread paste.
  • Fill this in kulfi moulds. (See Note 5)
  • Set in the freezer for a minimum of 4 to 5 hours.
  • When set, rub it between hands to loosen up and demould it.
  • Serve cold kulfi with a warm smile, falooda optional.

For Thandai Powder

  • Heat a pan and lightly dry roast almonds and pistachios. Though you can use the nuts without roasting also but roasting augments their flavour.
  • Put all the ingredients in the grinder and powder everything.
  • In case you are left with Thandai powder then store it in an airtight container. Remains good up to 4 months. For details of Thandai Powder or for making it in bulk, check here.

Tip

  • At the time of serving, sprinkle little Rosewater or kewra water on kulfi.

Notes

  1. I have taken toned milk here. You can use full cream milk for a richer texture.
  2. In case you wish to add sugar, then reduce milk further for few minutes after adding sugar.
  3. Bread is added to give a grainy texture to kulfi. It does not add to its taste. So, you can omit it if not comfortable using it. Especially if making to eat it during fasts then avoid bread.
  4. I have added extra crushed rose petals for that beautiful look of Thandai. Also, roses are known for their cooling properties. So the choice is yours though not necessary.
  5. Adjust the quantity of Thandai powder as per your taste.
  6. Though Thandai powder has everything, almonds, pistachios, and green cardamom but these are in powdered form, thus I have again added little of all these for the looks and feel of it while eating kulfi.
  7. In the absence of molds, you can set it in paper cups or in shallow cake pans or in ice trays also.
  8. Always cover the kulfi with a lid or aluminum foil before freezing it otherwise ice crystals will be formed on it and deteriorate the taste of kulfi.
Keyword Indian Ice Cream, Kulfi Recipe

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