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Thandai Kulfi

March 21, 2016 By Manjooo M Leave a Comment

Kulfi is an Indian Icecream which has its own charm. This frozen dessert is traditionally made after a long process simmering the milk in a medium flame stirring continuously till it is creamy. Now a days we have several shortcuts reduce cooking process. I too used a magic ingredient.As it is Holi season, I decided to spice it up with a home made thandai mixture and the it turned out amazingly good. (For the thandai drink recipe please click here)




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Thandai Kulfi
Author: Scoopoflove.com
Recipe type: Dessert
Cuisine: Indian
Serves: 6
 
Ingredients
  • Full fat milk - 2.5 cups
  • Condensed milk - ½ cup (3/4 cup if you need it more sweeter)
  • Milk powder - ¼ cup
  • Almonds - 10 nos
  • Poppy seeds - 1 tbsp, soaked in 3 tbsp hot water for 30 minutes
  • Black pepper - 5 nos
  • Green cardamom - 2
  • Fennel seeds - 1 teaspoon
Instructions
  1. Grind poppy seeds(along with the water in which it was being soaked), black pepper, green cardamom and fennel seeds to a paste.
  2. Soak almonds in ⅓ cup of hot water and peel it after a while
  3. Coarsely ground it. Keep aside.
  4. Combine the milk, condensed milk, milk powder and thandai spice mix in heavy bottom sauce pan
  5. Keep another bowl with a seive ready.
  6. Heat this in a medium flame for 10 - 15 minutes.
  7. Keep stirring, scrapping down the sides in between
  8. Quickly strain milk mixture and squeeze the residue to extract the maximum juice. Discard residue
  9. Pour the milk mixture back to the sauce pan and back to flame
  10. Add in coarsely ground almonds and continue cooking for 5 to 7 minutes
  11. Switch off the flame and allow the mixture to cool completely.
  12. Pour the mixture into 6 kulfi molds and freeze for 8 to 10 hours
  13. To release, take out the mold from the freezer about 5 minutes before you want to serve and leave it out.
  14. Or dip the molds in hot water and quickly unmold to a serving tray
  15. Garnish with sliced almonds...
3.5.3208

 

It is rich, fragrant, sweet, creamy and a bit chewy.  Flavorings can be added as per your preference. Just cardamom powder can do wonder. Add pistachios for nutty chew. Recently I had a betel flavored dark chocolate. So I guess, why not trying that too in a kulfi.  For royal touch, garnish the kulfi with silver or golden leaf . Or to modernize the plating add some berries or compote and tuile biscuits (This idea inspiration is from Chef Vineet Bhatia’s Rasoi book).

If you do not have a conical kulfi mold, you could use a lollipop mold. Else tiny plastic glasses. If  you are using plastic glasses, make sure you cover the glasses well foil before keeping it in freezer.

 

Filed Under: Dessert

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Thank you for stopping by Scoopoflove.com . I am Manju! Cooking is one of my passion and I am a part time food blogger. Here you could find a collections of recipes which I have tried...click here →

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