Spring might have gone, and so has Holi, but summer is in full swing, and that can only mean one thing – kulfi season! So with the remnants of spring, we bring you dry fruit thandai kulfi with Dairy Milk drizzle. If kulfi with the flavor of nuts and seeds wasn't enough, then this screams extravagant with the drizzle of smooth and luscious melted chocolate and a topping of fragrant and colorful nuts. This is perfect to make for any occasion, whether you are making it for yourself, family, or guests, and it’s nothing less than a flavor bomb. So try this recipe and also read on for tips and tricks to get it just right.
Dry fruit Thandai Kulfi with Dairy Milk Drizzle
Ingredients:
For the thandai masala:
- 10 almonds
- 6-8 cashew nuts
- 6-8 pistachios
- 1 tbsp melon seeds
- 1 tsp poppy seeds
- 1 tsp fennel seeds
- 1 tsp peppercorn
- 2 cardamom pods, shelled
- Few Strands of Saffron
For Kulfi:
- 1 litre full-fat milk
- ½ cup sugar
- ½ cup cream
For Garnish:
- 2 tbsp mixed nuts, chopped
- 1 bar of Dairy Milk, chopped
Instructions:
- To make the thandai paste, soak almonds, cashew nuts, pistachios, melon seeds, poppy seeds, and fennel seeds in warm water for 2-3 hours. Or soak them overnight.
- Add the soaked nuts and seeds into the blender, remove the skin of the almond if possible, add peppercorn, cardamom, saffron, and blend till a very fine and smooth paste. Set aside.
- Pour milk into a heavy-bottom pot and bring to a boil. Once boiled, lower the flame and keep on simmering.
- Make sure to stir constantly, so that it does not stick to the bottom.
- Add the thandai paste into the pot and mix well. Make sure to stir well, scraping the bottom and sides, to avoid sticking, until it reduces to half of its original quantity.
- Add the sugar next, and cook for 2-3 minutes. Switch off the flame.
- Add the cream and mix well, and set it aside for it to come down to room temperature.
- Your kulfi mixture is ready; pour it into the kulfi molds or matkas.
- Freeze the kulfis overnight for best results.
- Rub the kulfi containers with your palms to get them out of the molds. They should easily loosen and slide out.
- Now add the chopped Dairy Milk Chocolate into a heatproof bowl, and place it over a small saucepan with 1 inch of simmering water. Stir until melted. Add a small cube of butter for a smoother finish.
- Let the chocolate cool a little, then drizzle the kulfis with the melted chocolate and garnish with chopped nuts and serve.
Tips & Tricks
- If you want your kulfi to have that creamy, velvety finish (just like the ones from traditional halwai shops), try adding a tablespoon or two of milk powder while reducing the milk.
- No Moulds? No Problem: Don’t worry if you don’t have kulfi moulds or fancy matkas. You can use small paper cups, disposable plastic cups, or even steel katoris from your kitchen. Just remember to cover them with foil and insert an ice cream stick before freezing. Once set, tear off or dip the bottom in warm water to release easily.
- Want to make this dairy-free? Swap full-fat milk with almond or oat milk, and use coconut cream in place of dairy cream. Keep in mind that non-dairy alternatives may alter the flavor slightly, but they still give a deliciously creamy result.
- For an aromatic upgrade, add a few drops of rose water or kewra essence after switching off the flame. These are often used in thandai and give the kulfi an amazing fragrance that instantly gives you a festive vibe.
- For those who love a bit of crunch, reserve a small portion of chopped nuts and mix them directly into the kulfi base before freezing. This gives little bites of crunch and more flavor as you eat, contrasting nicely with the creamy kulfi.
- If you’re aiming for a professional, smooth finish, strain the kulfi mixture through a fine sieve before pouring it into molds. This will remove any coarse bits of nuts or spices that didn’t blend fully.