Indian Icecream - Thandai Kesar Pista Badam Kulfi

Indian Icecream - Thandai Kesar Pista Badam Kulfi - Plattershare - Recipes, food stories and food lovers

About Indian Icecream - Thandai Kesar Pista Badam Kulfi

Indubitably India's best traditional classic and creamy sweet dessert among variety of sweets on a stick. A rich frozen dessert that is made with reduced full fat milk with the incorporation of Thandai paste, saffron, pistachio nuts and almonds.
Summer and Kulfi are inseparable in India. So enjoy this Kulfi as a treat during summer holidays. A must have during festivals like Holi and Diwali, it is one of the quick desserts which is made in Indian Homes.
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Recipe Time & More

Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Served AsSnacks
Recipe TasteSweet
Calories - 157 kcal
Servings - 10

Ingredients
 

  • 3 ltr Milk full-fat
  • ½ cup Khoya grated
  • 1/4th cup Sugar or as desired
  • ½ tbsp Pistachio nuts paste
  • ½ tbsp Almond paste
  • 1 gm Saffron broiled

For Thandai Paste

  • 1/4 cup Almonds blanched, peeled-
  • 1/4 cup cashews
  • ¼ cup Pistachio nuts
  • tbsp Poppy seeds-
  • tsp cardamom powder
  • ½ tsp Cinnamon powder
  • 10 Black peppercorns
  • Water as required

For the Garnishing

  • ¼ tsp Saffron broiled
  • 15 gm Pistachio slivered
  • 15 gm Slivered almonds
  • Rose petals a few
  • 10 Wooden skewer sticks
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Instructions
 

  • For the Thandai paste add all the ingredients mentioned from Almonds to water. Make a smooth paste using a little water and keep aside.
  • In a heavy bottomed pan, boil milk.
  • Once the milk is boiled lower the flame and simmer it till it reduces to half its quantity.
  • Make sure that you keep stirring the milk in order to prevent it from sticking to the bottom and getting burnt
  • Once it is reduced to about more than half of its quantity stir in the sugar until it dissolves completely. Add the pistachio nut & Almond paste. Add the saffron.
  • Stir vigorously to ensure even mixing.
  • Add the Thandai Paste. Repeat mixing it vigorously.
  • Turn off the flame. Add the grated khoya and blend well.
  • Allow the kulfi mixture to cool completely.
  • Pour the kulfi mixture in the kulfi moulds until 3/4th full, seal them airtight and freeze them in the refrigerator.
  • Freeze it for 18 to 20 hours or more to freeze.

Recipe Notes

About the Author: Chef Reetu Uday Kugaji is a Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.  
 
She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.
 
Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with PioneerchefPinksworth, Tanyamunshi, MangobunchPlattershare, Womenplanet
Website: Chefreetuudaykugaji, Facebook: Food For Thought,  Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji 
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Recipe Nutrition

Calories: 157kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 34mg | Potassium: 135mg | Fiber: 2g | Sugar: 6g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg

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