Thandai Kulfi (Without Sugar)
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Kulfi, kheer, halwa, laddoo are some of the traditional sweets that were usually made in all Indian kitchens. And our house was no exception. All the family members with a sweet tooth there had to be some sweet... either homemade or store bought. And in summers, kulfi was the most preferred option. My mother in law made excellent kulfi. She made it in a very simple way by reducing the milk for at least an hour or till reduced to almost half. She neither used corn flour nor condensed milk. She made it rich by adding lots of stored milk cream (malai) and of course nuts and flavorings. And trust me, it tasted Divine. Mostly throughout summers, it used to be in our freezer. Today, I am sharing with you the same recipe with a new flavor. This new flavor is of Thandai. Yes, along with nuts and flavorings, I have added thandai powder to it and it tasted awesome. Thandai, a mix of nuts and spices, cools and refreshes not only our body but also our minds.Thandai gives us protection from hot winds (loo) and nosebleeds because of so many cooling ingredients present in it. But what are these cooling ingredients? Thandai is actually prepared with a mixture of milk, nuts, seeds and spices, flavored with rose water or kewra water....and is therefore considered to be God's drink also and hence similar to nectar. My husband loves thandai as well kulfi. so thought of mixing the two and thus came up with this Thandai Kulfi. Also, I have used honey in this instead of sugar. This is 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. Also, I have used bread in it. Bread soaked in milk for few minutes and then grounded in the blender. This is added to give the grainy texture to the kulfi, similar to the ones we get in the market. But this is not necessary and you can avoid it if not comfortable using it. Take care that bread is added in limited quantity only. If added too much it spoils the taste of kulfi. Like I have added 2 slices of brown bread in 1 liter of milk. This recipe of Thandai Kulfi is a 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 little more. What I do is that start making this while preparing dinner. So, keep on stirring it in between and its get prepared without much hassle. I have used toned milk here.
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Ingredients
- 1 liter Milk preferably full fat but toned will also do
- 4 tbsp Thandai Powder
- 2 tbsp Malai
- 2 tbsp Slivered Almonds
- 1 tbsp Pistachios Blanched and chopped
- Few strands of Saffron dissolved in 1 teaspoon milk
- 6 tbsp Honey
- 2 slices Brown Bread Optional
For Thandai Powder
- 1/4 cup Almonds 60 gm
- 2 tbsp Green Pistachio 60 gm
- 2 tbsp Melon Seeds 30 gm (Magaz)
- 3 tbsp Poppy Seeds 30 gm (Khuskhus)
- 4 tbsp Fennel Seeds 30 gm (Saunf)
- 2 tsp Peppercorns 10 gm (kali mirch)
- 15 Green Cardamom 10 gm (chhoti elaichi)
- 1/2 tsp Nutmeg Powder Jaifal
- 1 tsp Rose Petals dried
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Instructions
- First let us make Thandai Powder. Take all the ingredients mentioned under Thandai Powder.
- Put all the ingredients in the grinder and grind finely. Pass through a sieve.
- Grind the coarse powder left in the sieve once again. Again pass it through a sieve. Repeat this process till you get a fine powder. Store it in an airtight container. Use it for making Thandai by mixing this powder in cold milk.
- Now to make kulfi, boil milk and let it get reduced on sim gas.
- Add malai at this stage if you wish to. You may add malai stored in your refrigerator for this purpose.
- While the milk is brewing, stir it on and off. It has the tendency to stuck 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
- Till milk is getting reduced, chop almonds. Blanch green pistachios in boiling water, peel it off and chop finely.
- Soak saffron in 1 teaspoon milk.
- Trim the edges of the bread and tear it into pieces. Soak it in 1/4 cup milk for 10 minutes.
- Now blend the soaked bread in the blender. Keep it aside.
- When milk is almost ready then add thandai powder, almonds, pistachios, saffron milk and dried and crushed rose petals. Give it a last boil and switch off the flame.
- When the mixture cools down, add honey and bread paste. Mix nicely.
- Fill in kulfi moulds. I added cocoa powder in just 2 kulfis for my chocolate loving son.
- Set in freezer for 4 to 5 hours or overnight. Kept these in a container so that they remain straight.
- When set, rub it between hands to loosen up, run a knife around it and demould it.
- Serve cold kulfi with a warm smile, falooda optional.
Notes
- Bread is added to give grainy texture to kulfi. It does not add to its taste. So, you can omit it if not comfortable using it.
- 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.
- Normally when we add sugar, we brew the milk for another 5 to 10 minutes. This is done so that moisture created by sugar evaporates and we don’t feel crystals while eating kulfi. But here we have added honey, so added in the cooled mixture only.
- 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 so that you feel the pieces while eating.
Recipe Nutrition
Calories: 135 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 3 mg | Sodium: 31 mg | Potassium: 172 mg | Fiber: 4 g | Sugar: 11 g | Vitamin A: 56 IU | Vitamin C: 1 mg | Calcium: 109 mg | Iron: 2 mg
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