Name: Thandai kulfi.. recipe by Shikha Gupta at BetterButter
Prep time: 30 min
Cook time: 420 min
Total time: 450 min
Yield: 5
Ingredients: 1 lit. Milk; 1 cup or 60 gm.sugar or as per your taste; 1/4 cup thandai syrup.. if not available you can use; Black pepper corn; 2 gm Saffron; 6ml rose essence; Dried rose petals; Pistachios; Fennal seeds; CARDAMOM; Poppy seeds; ALMOND; Pinch of black salt..; 250 ml evaporate milk i used elachi flavour; Dry pineapple chips and raspberry for garnishing; 1

ABOUT Thandai kulfi.. RECIPE

Kulfi..name itself maks us drooling thinking about milky creamy grainy texture with nuts and fragrance of cardamom powder..my recipe is inspired Chef Ajay Chopra cookbook Recipe thandai kulfi..great hit in my family..not followed his recipe fully because i bound from ingridients not available at my.

Ingredients Serving: 5

1 lit. Milk
1 cup or 60 gm.sugar or as per your taste
1/4 cup thandai syrup.. if not available you can use
Black pepper corn
2 gm Saffron
6ml rose essence
Dried rose petals
Pistachios
Fennal seeds
CARDAMOM
Poppy seeds
ALMOND
Pinch of black salt..
250 ml evaporate milk i used elachi flavour
Dry pineapple chips and raspberry for garnishing
1

Instructions

If you don't have thandai syrup make thandak powder grinding black pepper corn dry rose petal almonds pistachios poppy seeds cardamom and dental seeds..
I used thandai syrup so skip first step.. adjust thandai syrup as per your taste.
Boil milk in a pan add sugar cardamom power and evaporat milk and saffron
Boil it till it becomes 1 lt to 250 ml.in qty. I mean 1/4in quantity
add thandai syrup and mix well boil it.. switch off the flame..let it cool now pour it in kulfi mould and cover it with aluminum foil..set it in freezer for at least 6-7 hours.or till it set..
Serve it with pineapple chips and raspberries..

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