Kulfi, kheer, halwa, laddoo are some of the traditional sweets that were usually made in all Indian kitchens.Â 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 courseÂ nuts and flavourings. 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 flavour. This new flavour is of Thandai. Yes, along with nuts and flavourings, 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, flavoured with rose water or kewra water….and is therefore considered to be God’s drink also and hence similar to nectar. My husband loves thandaiÂ 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 makingÂ it sugar-free. Now, though small portions only, butÂ 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 quantityÂ only. If added too much it spoils the taste of kulfi. Like I have added 2 slices of brown bread in 1 litre 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.