Thandai Kulfi Recipe

Ingredients for Thandai Kulfi Recipe

  • Milk – 3 litre (I used 2% fat)
  • Sugar to taste

For Thandai Paste

  • Almond -1/4 cup (blanched and peeled)
  • Cashew nuts – 1/4 cup
  • Pistachios – 1/4 cup
  • Poppy seeds – 2 Tbsp
  • Cardamom Powder – 2 Tsp
  • Fennel seeds – 1 Tbsp
  • Cinnamon Powder – 1/2 Tsp
  • Whole Black Peppercorns – 8


  • Firstly we will paste of the Thadai Masala by blending all the ingredients for the Thandai masala in a blender, transfer it in a bowl and keep it aside
  • Now it’s time to condense the milk, for this heat the milk in a heavy bottomed saucepan and bring it to boil on low flame
  • Once the milk comes to a boil, continuously stir the milk to avoid burns and boil it till the milk reduces to more than half its quantity
  • Now add sugar, mix well until it dissolves completely
  • Finally mix the Thandai Paste and give the mixture a good stir. You can also use a hand blender to give it a good whisk
  • Turn off the flame and allow the kulfi mixture to cool completely at room temperature
  • Transfer the thandai kulfi milk in the moulds until 3/4th full, seal them and freeze them in the refrigerator for whole night or until done
  • Once the Kulfi is frozen you can run the kulfi moulds under warm water to enable easy release on to the plate
  • Finally thandai kulfi is ready to be served, serve immediately.

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