Thandai Kulfi is a easy and flavourful , Indian frozen dessert made with homemade thandai masala powder. This post shares my version of low calorie Kulfi recipe without any extra cream , so that one can binge on this without loading extra calories.
Kulfi is an Indian frozen dessert made with basic ingredients like milk and sugar with additional flavours.
In India , Kulfi and summer goes hand in hand , with onset of summer one can see varities of flavorful kulfi's sold by street vendors refered as Kulfiwallahs .
Mawa Kulfi , Pista Badam Kulfi , Thandai Kulfi , Kesar badam , Paan Kulfi and Mango Kulfi are few among the top picks !
About this recipe
Thandai is a Holi festival's favourite cold drink ; kulfi flavored with Thandai gets the name Thandai Kulfi .
Traditionally , Thandi is made by soaking nuts, seeds and spices overnight . But this instant version Thandai kulfi is made with Thandai Masala Powder .
To make Thandai Kulfi , soak thandai masala powder in milk , blend to smooth paste and boil along with milk and sugar . Pour prepared mix into kulfi moulds , freeze until set , that's it ! Tasty , creamy and dense dairy based rich kulfi are ready to serve.
It's a usual practice to add fresh cream to kulfi . But this recipe doesn't use any cream instead milk is boiled and reduced to make kulfi.
Let see on how to make this No Cream , Low Calorie Thandai Kulfi.
Ingredients
To make this kulfi , you need minimal and basic ingredients provided you have Thandai Masala readily available.
Thandai Masala Powder - You can either make your own thandai powder at home or use store bought Thandai Powder. If using , Thandai powder from stores then check whether it's sweetned or unsweetned so that sweetner can be adjusted accordingly.
Whole Milk - Try to use full fat whole milk as it results in rich taste. You can also use half and half to make kulfi , it tastes rich and delciious. Vegans can use almond milk to make Kulfi .
Sweetner - Sugar is the choice of sweetner to make Kulfi as it tastes best.
Rose water - Though it's optional, I highly recommend to use rose water for a refreshing , aromatic and flavourful Kulfi. If rose water is not available then you can use 2-3 drops of rose essence.
Cornflour - this is used as a thickening agent . Alternatively , rice flour can also be used here.
Top Tip
Key to make best kulfi is by simmering milk for long time until it turns slightly thick and heavy to stir. This results in a creamy and tasty Thandai kulfi's.
How to make Thandai Kulfi
Soak thndai masala powder in a 150 ml of warm milk for 15 to 20 minutes.
Whilst , in a thick bottom pan boil milk .
Once milk boils completely add sugar and keep on milk on simmer or low heat.
While milk is simmering , transfer soaked thandai into a mix jar .Add cornflour into the same mixer jar .
Blend everything into a fine , smooth paste.
Now add this thandai masala paste into simmering milk and stir well.
Keep on low flame and stir continuously until milk starts to thicken and becomes slightly heavy to stir briskly.
At this point, turn off the stove, add rose water and set the pan aside for milk to cool down completely.
When milk comes to room temperature, whisk well and pour milk into kulfi moulds.
Cover tightly with aluminium foil , insert wooden skewers and freeze for 6-8 hours until set.
To unmould , dip kulfi moulds in warm water ,
Gently loosen the sides and pull the wooden skewer. Serve immediately.
Recipe
Thandai Kulfi
Ingredients
- ½ cup Thandai Masala Powder
- 1 litre Whole milk - divided into 850 ml and 150 ml
- 6 tablespoon sugar or as required
- ½ teaspoon rose water or 2 drops of rose essence
- 1.5 tablespoon Cornflour
Instructions
- Soak thndai masala powder in a 150 ml of warm milk for 15 to 20 minutes.
- Whilst , in a thick bottom pan boil milk .
- Once milk boils completely add sugar and keep on milk on simmer or low heat.
- While milk is simmering , transfer soaked thandai into a mix jar .
- Add cornflour into the same mixer jar and blend everything into a fine , smooth paste.
- Now add this thandai masala paste into simmering milk and stir well.
- Keep on low flame and stir continuously until milk starts to thicken and becomes slightly heavy to stir briskly.
- At this point, turn off the stove and set the pan aside for milk to cool down completely.
- When milk comes to room temperature . pour milk into kulfi moulds.
- Cover tightly with aluminium foil , insert wooden skewers and freeze for 6-8 hours until set.
- To unmould , dip kulfi moulds in warm water , gently loosen the sides and pull the wooden skewer.
- Serve immediately.
Video
Notes
- Key to make best kulfi is by simmering milk for long time until it turns slightly thick and heavy to stir. This results in a creamy and tasty Thandai kulfi's.
- Feel free to use Almond Milk , trust me it tastes delcious .
- You can also insert the wooden skewer after kulfi's are lightly set in freezer for 1 hour , just to ensure that skewers are placed right at centre.
FAQ'S
Why did my Kulfi turned out ,icey ?
You might have done any of these 3 mistakes -
- Kulfi milk might have not thickened enough or reached the right consistency.
- Prepared Kulfi milk would have been hot or warm ,while freezing. Make sure to pour milk into moulds , when it comes to room temperature.
- Chances that you might have not covered the kulfi mould tightly.
Can I add light / heavy cream in this recipe?
Yes , of course . Adding cream always yields a rich , creamy and denser kulfi. Also you may not need to simmer milk for long if using cream.
What's the Vegan Option ?
Feel free to use Almond Milk , trust me it tastes delcious .
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