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Kulhadwali Thandai And Tender Coconut Kulfi

Indubitably the most delectable kulfi in an Earthenware Pot / Kulhad. A frozen dessert that is prepared with the organic honey, home-made thandai paste , purée of tender coconut flesh, reduced almond milk and mixed nuts, garnished with lightly toasted fennel seeds, pistachio nuts, almonds and edible dried rose petals laced with Chandi Ka warq.

Soaking Time for Thandai Ingredients: 02 hours / Overnight

Preparation Time: 15 minutes

Cooking Time: 50 minutes

Chilling Time in the Freezer: 08 hours

Makes: 06 medium sized kulhads

Ingredients and Quantity:

Honey, organic / Thick Jaggery Syrup- 2 tbsp. / or more, as desired

Almond  milk- 1.5 litres

Tender Coconut Flesh, purée- 4 tbsp.

Green Cardamoms (Crushed)- 1/4th tsp

For the Thandai Mix paste:

Almond milk- ¾ th cup

Almonds- 04 nos.

Cashew nuts-04 nos.

Saffron- a few strands

Fennel seeds- 1/4th  tbsp.

Poppy seeds- 1/4th  tbsp.

Peppercorns, black-04 nos.

Cinnamon powder- a pinch

Green Cardamom Powder- ½ tsp.

Mixed Melon Seeds- 1/4th  tbsp.

Edible and Dried Rose petals- 02 tsp.

For the Applying:

Silver Leaf (Chandi Ka Warq) – 01 small sheet

For the Garnish:

Pistachio nuts, slivered- 02 tsp.

Almonds, slivered- 02 tsp.

Fennel seeds, lightly toasted – 02 tsp.

Crushed peppercorns- 01 tsp.

Saffron stands- a pinch

Rose Petals edible and dried- ½ tbsp.


Soak the ingredients mentioned for Thandai Mix ingredients in almond milk for 02 hours / overnight.

Prepare a smooth paste and set aside.

Boil milk in a heavy bottomed non-stick pan. Keep stirring till the milk reduces a 3/4th of its original quantity.

Remove from the flame and pour it in a wide glass bowl and cool it completely. Add the thandai mix paste & coconut flesh purée. Add the honey / thick jaggery syrup. Mix well.

Pour into soaked Kulhads / earthenware pots.

Lace it with silver leaf.

Sprinkle with the fennel seeds, crushed peppercorns, dried and edible rose petals, saffron strands and slivered nuts.

Cover each kulhad with a small muslin cloth.

Tie the muslin cloth and leave the kulfi to chill in the freezer for 08 hours.

Serve chilled .

Chef Tips:

  1. Instead of a food processor, you may simply whisk the ingredients till well blended.
  2. You may add cold milk if required i.e. if the hung curds are too thick.
  3. You may add grated nutmeg, cloves & pistachio nuts in the Thandai Mix Powder , if desired.

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