Thandai Kulfi

75 minutes
8
Indian
Thandai Kulfi Recipe - Ranveer Brar

Ingredients

For Thandai Masala

10 Almonds

6-8 Cashew nuts

6-8 Pistachios

1 tbsp Melon Seeds

1 tsp Poppy seeds

1 tsp Fennel Seeds

1 tsp Peppercorn

2 Cardamom pods, shell removed

Few Strands of Saffron

For Kulfi

1 litre Full Fat Milk

½ Cup Sugar

½ Cup Cream

For Garnish

2 tbsp Mixed Nuts, chopped

Process

For Thandai Paste-

  • Soak almonds, cashew nuts, pistachios, melon seeds, poppy seeds and fennel seeds in warm water for 2-3 hours.
  • Put the soaked mixture in a blender (remove skin of almond if wished), add peppercorn, cardamom, saffron and blend till very fine and smooth paste. Set aside.

For Kulfi-

  • Start boiling milk in a heavy bottom pot. Once boiled, lower the flame and keep on simmer.
  • Stir constantly so as it does not stick to the bottom.
  • Add the thandai paste and mix well. Scrap the sides and keep stirring till it reduces to the half of its original quantity.
  • Add sugar and cook for 2-3 mins. Switch off the flame.
  • Add cream and mix well. Let the mixture come to room temperature.
  • Pour in mixture in kulfi moulds or in matkas to make make matka kulfi. Keep in freezer to set overnight.
  • To get kulfi out of the mould, rub with your palms, it will get loose and slide out. Garnish with nuts and serve.

AMAZON SHOP Buy utensils, kitchen accessories and appliances used in this video here - https://www.amazon.in/shop/chefranveer

Reviews

Leave a Review

Your email address will not be published. Required fields are marked *

What are you looking for?