Thandai Kesar Pista Badam Kulfi: Creamy Indian Ice Cream Recipe
2 hours 15 minutes
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About Thandai Kesar Pista Badam Kulfi: Creamy Indian Ice Cream Recipe
Indulge in the rich, creamy delight of Thandai Kesar Pista Badam Kulfi, a classic Indian frozen dessert. This recipe expertly blends the fragrant flavors of thandai paste, saffron, pistachios, and almonds with reduced full-fat milk, creating a truly unforgettable treat.Perfect for summer holidays or festive occasions like Holi and Diwali, this kulfi is surprisingly easy to make at home. The creamy texture and aromatic spices will transport you to the heart of India with every bite. Imagine savoring this cool, refreshing dessert on a warm summer evening – a taste of tradition and pure bliss!
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Recipe Time & More
Prep15 minutes
Cook2 hours
Total2 hours 15 minutes
Ingredients
For the Thandai Paste
- 1/4 cup Almonds blanched, peeled
- 1/4 cup Cashews
- 1/4 cup Pistachios
- 2.5 tbsp Poppy Seeds
- 1.5 tsp Cardamom Powder
- 0.5 tsp Cinnamon
- 10 Peppercorns black
- Water as needed
For the Kulfi
- 3 liters Milk full-fat
- 0.5 cup Mawa grated
- 1/4 cup Sugar or to taste
- 0.5 tbsp Pistachio Paste
- 0.5 tbsp Almond Paste
- 1 gm Saffron Strands for the kulfi mixture
For Garnishing
- 0.25 tsp Saffron Strands broiled
- 15 grams Pistachios slivered
- 15 grams Almonds slivered
- A few Rose Petals
- 10 Wooden Skewers
Instructions
Make the Thandai Paste
- Combine almonds, cashews, pistachios, poppy seeds, cardamom powder, cinnamon, and black peppercorns in a food processor. Add water as needed to create a smooth paste. Set aside.
Reduce the Milk
- In a heavy-bottomed pan, bring the full-fat milk to a boil over medium heat. Reduce heat to low and simmer, stirring frequently to prevent scorching, until the milk is reduced to about half its original volume (this will take some time).
Add Sweeteners and Pastes
- Stir in the sugar until completely dissolved. Add the pistachio paste, almond paste, and saffron strands to the reduced milk. Stir vigorously to ensure even distribution.
Incorporate Thandai Paste and Khoya
- Add the prepared thandai paste and stir vigorously until well combined. Remove from heat. Stir in the grated khoya until thoroughly blended.
Cool and Freeze
- Allow the kulfi mixture to cool completely. Pour into kulfi molds, filling them about three-quarters full. Seal the molds airtight and freeze for at least 18-20 hours, or until solid.
Garnish and Serve
- Once frozen, carefully remove the kulfi from the molds. Garnish with broiled saffron strands, slivered pistachios, slivered almonds, and rose petals. Insert wooden skewers and serve immediately.
Recipe Notes
Expert Tips for the Perfect Kulfi
- For a richer flavor, use whole milk instead of reduced-fat milk.
- To prevent ice crystals from forming, be sure to stir the kulfi mixture every few hours during the freezing process (especially in the initial freezing stage).
- If you don't have kulfi molds, you can use small disposable cups or ramekins.
- For an extra touch of elegance, drizzle some honey or rose syrup over the finished kulfi before serving.
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Recipe Nutrition
Calories: 157kcalCarbohydrates: 13gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 2mgSodium: 34mgPotassium: 135mgFiber: 2gSugar: 6gVitamin A: 76IUVitamin C: 1mgCalcium: 138mgIron: 1mg
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3 Comments
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What a flavorful dish! Thanks for sharing.
What a delightful recipe! Thanks for sharing.
This looks so inviting! Thank you.