Thandai Kesar Pista Badam Kulfi

This Holi let’s play with flavours. A VERY VERY HAPPY HOLI TO ALLLLLLLL !!!!

  • PREP TIME: 15 minutes
  • COOK TIME : 1 ½ to 02 hours
  • REFRIGERATION TIME: 16 to 18 hours
  • SERVES: 10 kulfi moulds, medium sized.
  • CUISINE: North Indian
  • COURSE: Dessert

Indubitably India’s best traditional classic and creamy sweet dessert 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.

Ingredients and Quantity

  • Milk, full-fat- 03 litres
  • Khoya, grated- ½ cup
  • Sugar- 1/4th cup/ as desired.
  • Pistachio nuts paste- ½ tbsp.
  • Almond paste- ½ tbsp.
  • Saffron, broiled- 01 gm.
For Thandai Paste
  • Almonds, blanched, peeled- 1/4th cup
  • Cashew nuts- 1/4th cup
  • Pistachio nuts- ¼ th cup
  • Poppy seeds- 2 ½ tbsp.
  • Green Cardamom powder- 1 ½ tsp
  • Cinnamon powder- ½ tsp
  • Black peppercorns-10 nos.
  • Water- as required
For the Garnishing
  • Saffron, broiled- ¼ th tsp.
  • Pistachio nuts, slivered- 15 gm.
  • Almonds slivered- 15 gm.
  • Rose petals- a few.
  • Wooden skewer sticks- 10 nos.

Method

  1. For the Thandai paste add all the ingredients mentioned from Almonds to water. Make a smooth paste using a little water and keep aside.
  2. In a heavy bottomed pan, boil milk.
  3. Once the milk is boiled lower the flame and simmer it till it reduces to half its quantity.
  4. Make sure that you keep stirring the milk in order to prevent it from sticking to the bottom and getting burnt
  5. 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.
  6. Stir vigoursly to ensure even mixing.
  7. Add the Thandai Paste. Repeat mixing it vigoursly.
  8. Turn off the flame. Add the grated khoya and blend well.
  9. Allow the kulfi mixture to cool completely.
  10. Pour the kulfi mixture in the kulfi moulds until 3/4th full, seal them airtight and freeze them in the refrigerator.
  11. Freeze it for 18 to 20 hours or more to freeze.
  12. Once the kulfi is frozen you can run the kulfi moulds under running water to enable easy demoulding. Unmould / demould by inserting a wooden skewer stick in the centre of the kulfi and pull it out.
  13. Serve chilled garnished with slivered Pistachio nuts, almonds and broiled saffron.
  14. You may also use rose petals for garnish.

Chef Tips

  1. Ensure that you keep the stirring the milk constantly to prevent it from burning.
  2. If the milk sticks to the bottom of the pan and burns, it is next to impossible to mask the burnt flavor of the milk.
  3. You may add condensed milk also while simmering the milk.
  4. You may use earthen pots using the same kulfi mixture to make matka kulfi.
  5. You may use hot towel technique, in order to avoid too much wastage of water while demoulding kulfi.
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