Thandai Kulfi
Author: Scoopoflove.com
Recipe type: Dessert
Cuisine: Indian
Serves: 6
- 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
- Grind poppy seeds(along with the water in which it was being soaked), black pepper, green cardamom and fennel seeds to a paste.
- Soak almonds in ⅓ cup of hot water and peel it after a while
- Coarsely ground it. Keep aside.
- Combine the milk, condensed milk, milk powder and thandai spice mix in heavy bottom sauce pan
- Keep another bowl with a seive ready.
- Heat this in a medium flame for 10 - 15 minutes.
- Keep stirring, scrapping down the sides in between
- Quickly strain milk mixture and squeeze the residue to extract the maximum juice. Discard residue
- Pour the milk mixture back to the sauce pan and back to flame
- Add in coarsely ground almonds and continue cooking for 5 to 7 minutes
- Switch off the flame and allow the mixture to cool completely.
- Pour the mixture into 6 kulfi molds and freeze for 8 to 10 hours
- To release, take out the mold from the freezer about 5 minutes before you want to serve and leave it out.
- Or dip the molds in hot water and quickly unmold to a serving tray
- Garnish with sliced almonds...
Recipe by Scoop of love at https://scoopoflove.com/2016/03/thandai-kulfi/
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