Thandai Kulfi Recipe (Festive Twist to the Original Recipe) Thandai Kulfi is a delicious recipe that is similar to the Kesar Pista Kulfi with a slight twist. I had made Thandai for holi and had a lot of the Thandai masala remaining, and hence decided to make it into a Kulfi and thats how the Thandai Kulfi Recipe was born. Kulfis is very similar to western ice cream but unlike them kulfi is not whipped hence the result is a solid, dense and rich dessert. The best kulfis I have tasted are on the streets of Kolkata where they SELL the flavors according to seasons - lechee kulfi, seethaphal kulfi, mango kulfi to name a few. These kulfis are set in the earthen pots and sealed to be frozen. The taste from the earthen pots is very special. If you do plan to make kulfis at home and get hold of earthen pots to make them, go ahead. Else like me you will have to stick to pop sickle makers that taste equally good, but just lacks the rustic taste and finish. Makes: 10 to 12 moulds Ingredients for Thandai Kulfi Recipe 3 litres Milk (I use 2% fat) 1/2 cup sugar Ingredients for Thandai Paste 1/4 cup almonds, blanched and peeled 1/4 cup cashewnut 1/4 cup pistachios 2 tablespoons poppy seeds 2 teaspoons cardamom powder ( from 8 to 10 cardamoms) 1/2 teaspoon of cinnamon powder 8 to 10 whole black peppercorns Method for Thandai Kulfi Recipe Make a paste or a powder of the Thadai Paste Ingredients by adding very little water if required. KEEP this aside. To begin making the Kesar Pista Kulfi, we will first have to condense the milk. For this heat milk in a heavy bottomed saucepan and bring it to boil. Once the milk comes to a boil, turn the heat to low and simmer the milk with almost continuous stirring and reduce the milk to more than half its quantity. It is important to note that during the initial stages of milk condensation frequent stirring is important, but as it begins to start condensing and reaches less than half the quantity it is absolutely important that you stir continuously. This is because condensed milk tends to get stuck to the bottom and sides of the pan and burn; leading to a very unpleasant taste. Burning of milk is also toxic so you want to be extra careful. Once it is reduced to about more than half of its quantity stir in the sugar until it dissolves completely. Finally stir in the Thandai Paste Mix and give the mixture a good stir. You can even use a hand blender to give it a good whisk. Turn off the heat and allow the kulfi mixture to cool completely. Pour the condensed milk in the moulds until 3/4th full, seal them airtight and freeze them in the REFRIGERATOR. The Thandai Kulfi takes a good fiveteen hours or more to freeze. Once frozen you can run the kulfi moulds under water to enable easy release on to the plate and serve.
Posted on: Wed, 15 Oct 2014 13:21:26 +0000
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