Thandai Kulfi
A creamy kulfi with the deep, aromatic flavours of thandai spices.
Equipment
- Kulfi molds
Ingredients
- 150 ml full-fat milk
- 200 ml light cream
- 6-7 tsp sugar
Thandai Masala
- 8 almonds blanched and peeled
- 8 pistachios shelled and blanched
- 1 tsp white poppy seeds
- 10-12 melon seeds
- 1 tsp aniseed
- 5 black peppercorns
- 1/2 tsp cinnamon powder
- 3 green cardamoms skins removed
- A tiny piece nutmeg
- 1 tsp dried rose petals
Instructions
- Soak the poppy seeds in a tablespoon of milk for 30 minutes. The grind all the nuts and spices with half a tsp of the rose petals to a fine paste using a couple of tablespoons of cold milk.
- In a saucepan, bring the milk and light cream to a boil and simmer (while stirring occasionally) for about 15 minutes till the mixture thickens enough to coat the back of a spoon.
- Add the sugar, stir to blend well and turn off the heat.
- Crush the remaining rose petals and swirl into the mixture.
- Cool the mixture and let the rose petals steep for 5-10 minutes before whisking in the thandai masala. Make sure there are no lumps.
- Let the kulfi mixture cool completely. Then pour into 6 kulfi molds, close the caps and freeze them in an upright position in the freezer for 3-4 hours.
- To serve, keep the mold out for 5 minutes, then slide a sharp knife around the inside edges of the molds to loosen the kulfis. Serve with a sprinkling of rose petals.