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Home / Recipes / Thandai Kesar Pista Badam Kulfi

Photo of Thandai Kesar Pista Badam Kulfi  by Chef (Mrs) Reetu Uday Kugaji at BetterButter

Thandai Kesar Pista Badam Kulfi

Chef (Mrs) Reetu Uday Kugaji
15 minutes
Prep Time
120 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Thandai Kesar Pista Badam Kulfi RECIPE

Indubitably India’s best traditional classic and creamy sweet dessert on a stick. A rich frozen dessert that is made with reduced full fat milk with the incorporation of Thandai paste, saffron, pistachio nuts and almonds. This Holi let’s play with flavours.

Recipe Tags

  • Holi
  • Veg
  • Medium
  • North Indian
  • Simmering
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 10

  1. Milk, full-fat- 03 litres
  2. Khoya, grated- ½ cup
  3. sugar- 1/4th cup/ as desired.
  4. pistachio nuts paste- ½ tbsp.
  5. almond paste- ½ tbsp.
  6. saffron, broiled- 01 gm.
  7. For Thandai Paste:
  8. almonds, blanched, peeled- 1/4th cup
  9. cashew nuts- 1/4th cup
  10. pistachio nuts- ¼ th cup
  11. poppy seeds- 2 ½ tbsp.
  12. Green cardamom powder- 1 ½ tsp
  13. cinnamon powder- ½ tsp.
  14. Black peppercorns-10 nos.
  15. water- as required
  16. For The Garnish:
  17. saffron, broiled- ¼ th tsp.
  18. pistachio nuts, slivered- 15 gm.
  19. almonds slivered- 15 gm.
  20. rose petals- a few.
  21. Other Ingredients / requirements: Wooden skewer sticks- 10 nos.


  1. Preparation time- 15 minutes Cooking time- 1 ½ to 02 hours Freezing time- 16 to 18 hours Serves-10 kulfi moulds, medium sized.
  2. For the Thandai paste add all the ingredients mentioned from Almonds to water. Make a smooth paste using a little water and keep aside.
  3. In a heavy bottomed pan, boil milk. Once the milk is boiled lower the flame and simmer it till it reduces to half its quantity.
  4. Make sure that you keep stirring the milk in order to prevent it from sticking to the bottom and getting burnt
  5. Once it is reduced to about more than half of its quantity stir in the sugar until it dissolves completely. Add the pistachio nut & Almond paste. Add the saffron. Stir vigoursly to ensure even mixing. Add the Thandai Paste.
  6. Repeat mixing it vigoursly. Turn off the flame. Add the grated khoya and blend well. Allow the kulfi mixture to cool completely.
  7. Pour the kulfi mixture in the kulfi moulds until 3/4th full, seal them airtight and freeze them in the refrigerator. Freeze it for 18 to 20 hours or more to freeze.
  8. Once the kulfi is frozen you can run the kulfi moulds under running water to enable easy demoulding. Unmould / demould by inserting a wooden skewer stick in the centre of the kulfi and pull it out.
  9. Serve chilled garnished with slivered Pistachio nuts, almonds and broiled saffron. You may also use rose petals for garnish.

Reviews (4)  

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Neha Kansal
Neha Kansal   Mar-04-2017

Its tasty

Vidya Shriram
Vidya Shriram   Jul-26-2016

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