Leftover Thandai Kulfi recipe

18 Apr Leftover Thandai Kulfi recipe

Last Updated on April 18, 2024 by blessmyfoodbypayal

Leftover Thandai Kulfi recipe with step wise pictorial and video method.

Thandai is a protein rich aromatic spice mix made of nuts and spices to be consumed with milk traditionally during Holi and Shivratri.

Thandai comes in a liquid and powder form as well and recently we made a Thandai powder this Holi.

As some of the thandai powder was left, we thought of using it in a kulfi. That is why the recipe is named as Leftover Thandai kulfi because we didn’t prepare thandai specially for this recipe.

Thandai powder is such a power packed premix consisting of almonds, cashews, pistachios, black pepper, green cardamom, poppy seeds, fennel seeds, melon seeds, cinnamon, nutmeg (Jaifal), saffron, dry rose petals and sugar candy.

Just imagine something having all the above mentioned ingredients! How delicious and flavourful dessert that would be.

Having all them in a kulfi leaves no room for anything else and as such this kulfi recipe is just 3 ingredients dessert.

If talking about sugar, let this be cleared here that the Thandai powder we are using is already sweet because while making that powder, a cup of sugar candy, called as Mishri in Hindi, is used.

However in most of the thandai powder recipes, there’s no added sugar.

But as our thandi is already sweet, we added less sugar than it should have been.

This is to be mentioned here that this kulfi is such a delicious that you will not look for leftover Thandai powder in your refrigerator, rather will make your own fresh powder, just for the purpose of making this particular recipe. We bet…lol.

So go ahead and make this simply irresistible recipe.

STEP WISE PICTORIAL RECIPE OF LEFTOVER THANDAI KULFI RECIPE

Take a heavy bottomed pan. Add water in it. Water is added to prevent the milk from burning. Then add full fat milk. We are using buffalo milk. You can use any dairy milk of your choice. Let the milk turn lukewarm.

Take thandai powder in a bowl. Add 3-4 tablespoon of lukewarm milk in the thandai. Mix well and keep aside.

NOTE : We have used leftover Homemade Thandai powder. Recipe here.

When the milk begins to boil add thandai and sugar.

NOTE : we are adding less sugar because our thandai is already having sugar in it. You can adjust your sugar accordingly.

Let milk simmer on moderate heat. Keep steering it to prevent the formation of malai over the surface. Also scrap the malai which is sticking over the sides of the pan.

Simmer for at least 20-25 minutes or until milk reduces to half.

Remove the pan from the heat and let the mixture cool completely.

Take the kulfi moulds and pour the kulfi mixture in them. If you don’t have the kulfi molds, you can use small paper cups as well which are generally used for serving tea in tea stalls or during travelling.

Once filled, wrap their top with the aluminium foil. Mark a slight cut into the middle of aluminium.

Insert a kulfi stick. As our kulfi moulds don’t have a stand, we are putting them in small glasses so stay them stand.

Freeze 5-6 hours or overnight.

Take out of the freezer. Remove the aluminium. Dip the mould in water for 5-7 seconds.

Rub the mould between your palms.

Holding the stick, carefully pull the kulfi out of mould.

Sprinkle ground pistachios and roses petals. Enjoy.

LEFTOVER THANDAI KULFI RECIPE – RECIPE CARD

Leftover Thandai kulfi recipe

blessmyfoodbypayal

A delicious mouthwatering treat Leftover Thandai kulfi recipe made with thandai powder.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 25 minutes mins

Course Dessert

Cuisine Indian

Servings 6

Ingredients

  

• 1 litre full fat milk
• 1/2 cup thandai powder
• 1/4 cup sugar (or as per your taste)
• 2 tbsp water

FOR GARNISH (optional)

• Powdered pistachios
• Rose petals

Instructions

 

• Take a heavy bottomed pan.
• Add water in it. Water is added to prevent the milk from burning.
• Then add full fat milk. We are using buffalo milk. You can use any dairy milk of your choice.
• Let the milk turn lukewarm.
• Take thandai powder in a bowl.
• NOTE : We have used leftover Homemade Thandai powder. Recipe here.
• Add 3-4 tablespoon of lukewarm milk in the thandai.
• Mix well and keep aside.
• When the milk begins to boil add thandai and sugar.
• NOTE : we are adding less sugar because our thandai is already having sugar in it. You can adjust your sugar accordingly.
• Let milk simmer on moderate heat.
• Keep steering it to prevent the formation of malai over the surface.
• Also scrap the malai which is sticking over the sides of the pan.
• Simmer for at least 20-25 minutes or until milk reduces to half.
• Remove the pan from the heat and let the mixture cool completely.
• Take the kulfi moulds and pour the kulfi mixture in them. If you don't have the kulfi molds, you can use small paper cups as well which are generally used for serving tea in tea stalls or during travelling.
• Once filled, wrap their top with the aluminium foil.
• Mark a slight cut into the middle of aluminium.
• Insert a kulfi stick.
• As our kulfi moulds don't have a stand, we are putting them in small glasses so stay them stand.
• Freeze 5-6 hours or overnight.
• Take out of the freezer. Remove the aluminium.
• Dip the mould in water for 5-7 seconds.
• Rub the mould between your palms.
• Holding the stick, carefully pull the kulfi out of mould.
• Sprinkle ground pistachios and roses petals.
• Enjoy.

Keyword leftover thandai kulfi, thandai kulfi recipe