Shital's-Kitchen: Thandai Kulfi

Monday, February 27, 2017

Thandai Kulfi

My husband loves kulfi, I think he prefers Kulfi over Icecream. Although there is not much difference between the two, Kulfi is thickened milk with nuts or fruits that is frozen so it is denser than icecream but really soft and smooth.

Kulfi is pure thickened milk that is frozen. I know there are short cut recipes by adding cornstarch or bread as thickening agents, but then it cannot be used as offering to God or eaten during Hindu fasts. I know sometimes boiling milk to make kulfi can be tedious but believe me it is the right way to do and the flavor as the milk boils, thickens, and caramelizes tastes amazing. Check my recipe of regular Kesar and Malai Kulfi here. 

Since I did not have lot of time to let the regular milk boil and thicken, I tried using Half & Half and heavy whipping cream. Both these are found easily in the store and by using good quality organic Straus Milk products I achieve deliciously tasting kulfi for my family! While it is time for Holi, (festival of colors), friends meet over and part and enjoy chilled Thandai. It was time to combine the flavors of Thandai with the texture of Kulfi to make Thandai Kulfi.

Ingredients: (serves 4-6 people)
2 cups Half & Half
1 cup whipping cream
                              OR

For garnishing
Slivered almonds and pistachios
  • In a heavy bottom pan boil half & half. Simmer for 10 minutes till it reduces  and thickens. It will not take a long time.
  • Add heavy whipping cream and simmer the mixture for 5-7 minutes.
  • Turn off the heat and let the mixture cool.
  • Add Thandai syrup to the thickened mixture. whisk well using a whisk or hand blender. If using Thandai powder, add sugar and thandai powder to thickened mixture and blend in the hand blender.  Strain the mixture.
  • Pour in cups, garnish with slivered almonds and pistachios. Cover and freeze it for 6-8 hours. 
  • Serve chilled
 
Here is step-by-step pictorial recipe:
       My Thandai Masala                               My Thandai Syrup

In a heavy bottom pan boil Half & Half. Simmer for 10 minutes till it reduces and thickens. 
Add heavy whipping cream and simmer the mixture for 5-7 minutes.
Turn off the heat and let the mixture cool.


Add Thandai syrup to the thickened mixture. whisk well using a whisk or hand blender. If using Thandai powder, add sugar and thandai powder to thickened mixture and blend in the hand blender.  Strain the mixture.
Pour in cups, garnish with slivered almonds and pistachios. Cover with plastic wrap or foil, and freeze it for 6-8 hours.





Enjoy Thandai Kulfi!!


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