Thandai Kesar Pista Badam Kulfi | How to make Thandai Kesar Pista Badam Kulfi

By Chef (Mrs) Reetu Uday Kugaji  |  24th Mar 2016  |  
4.5 from 4 reviews Rate It!
  • Photo of Thandai Kesar Pista Badam Kulfi  by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Thandai Kesar Pista Badam Kulfi by Chef (Mrs) Reetu Uday Kugaji
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Khoya

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.

Thandai Kesar Pista Badam Kulfi

Ingredients to make Thandai Kesar Pista Badam Kulfi

  • Milk, full-fat- 03 litres
  • Khoya, grated- ½ cup
  • sugar- 1/4th cup/ as desired.
  • pistachio nuts paste- ½ tbsp.
  • almond paste- ½ tbsp.
  • saffron, broiled- 01 gm.
  • For Thandai Paste:
  • almonds, blanched, peeled- 1/4th cup
  • cashew nuts- 1/4th cup
  • pistachio nuts- ¼ th cup
  • poppy seeds- 2 ½ tbsp.
  • Green cardamom powder- 1 ½ tsp
  • cinnamon powder- ½ tsp.
  • Black peppercorns-10 nos.
  • water- as required
  • For The Garnish:
  • saffron, broiled- ¼ th tsp.
  • pistachio nuts, slivered- 15 gm.
  • almonds slivered- 15 gm.
  • rose petals- a few.
  • Other Ingredients / requirements: Wooden skewer sticks- 10 nos.

How to make Thandai Kesar Pista Badam Kulfi

  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.

My Tip:

Chef tips: 1. Ensure that you keep stirring the milk constantly to prevent it from burning. 2. If the milk sticks to the bottom of the pan and burns, it is next to impossible to mask the burnt flavor of the milk. 3. You may add condensed milk also while simmering the milk. 4. You may use earthen pots using the same kulfi mixture to make matka kulfi. 5. You may use hot towel technique, in order to avoid too much wastage of water while demoulding kulfi. ENJOY HOLI and SAVE WATER!!!!

Reviews for Thandai Kesar Pista Badam Kulfi (4)

Neha Kansal3 years ago

Its tasty

Vidya Shriram3 years ago


Devyani Kapoor3 years ago

What a wonderful recipe!

chaitali pathak4 years ago