Thandai Kulfi
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
  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...
Recipe by Scoop of love at