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