Holi Special Thandai Kulfi | Kulfi Recipe Without Cream, Condensed Milk, Mawa & Milk Powder
Dessert,  Ice Cream,  Vegetarian

Holi Special Thandai Kulfi Without Cream

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Learn how to make this delicious thandai kulfi at home. This is the perfect recipe for Holi. The kulfi is packed with the beautiful flavours of a thandai. It is also very simple to make and does not take much time. So what are you waiting for? Give this recipe a try! I’m sure all your friends and family will love it.

To make this kulfi, I have used whole milk and a thandai paste which is made with cashews, almonds, pistachios, melon seeds, fennel seeds, black peppercorns, cinnamon sticks, green cardamoms, poppy seeds and dried rose petals. I have also flavoured the kulfi with saffron and a few drops of rose essence (you can also use rose syrup).

Holi Special Thandai Kulfi | Kulfi Recipe Without Cream, Condensed Milk, Mawa & Milk Powder

Watch how to make thandai kulfi:

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Ingredients:

For the thandai paste:

6 cashews

6 almonds

6-8 pistachios

½ tbsp melon seeds

½ tbsp fennel seeds

6 black peppercorns

½ inch cinnamon stick

2 green cardamoms

½ tsp poppy seeds

1-2 tsp dried rose petals

1 cup hot water, for soaking

2-3 tbsp water, to make the paste

For the kulfi:

1 litre whole/full-fat milk

3-4 tbsp sugar

5-6 strands of saffron

8-10 drops of rose essence, add it according to your taste and the quality of the essence

Chopped pistachios, for garnishing

Dried rose petals, for garnishing

(Note: In this recipe, I have used a very mild rose essence. But if your rose essence is strong then use it accordingly)

Method:

In a bowl, add cashews, almonds, pistachios, melon seeds, fennel seeds, black peppercorns, cinnamon sticks, green cardamoms, poppy seeds, dried rose petals and hot water. Soak for 2-3 hours.

Strain the water and pour this mixture into a grinder jar with 2-3 tbsp water. Grind to make a smooth paste.

Heat milk in a saucepan, over a high flame. Bring to a boil. Reduce the flame to medium-low.

While stirring continuously, cook for a few minutes until the milk is reduced to ¾ of its original quantity.

Add the thandai paste. Keep stirring while scraping the sides of the pan. Make sure it doesn’t stick to the bottom.

Cook until the milk thickens or reduces to half its original quantity.

Add sugar, saffron and rose essence. Mix well. Cook for 2-3 minutes. Turn the flame off.

Allow the thandai kulfi mixture to cool down completely.

Pour the mixture into the moulds. Place a piece of cling wrap or aluminium foil over the top. Insert a satay or ice cream stick in the mould.

Place the moulds in the freezer for 4-6 hours or overnight.

To de-mould the kulfis, remove the cling wrap and run the kulfi moulds under tap water for about a minute. Or hold it/rub it with your palm. The warmth will melt the sides.

Then carefully pull out the stick. Place it in the serving bowl.

Garnish with chopped pistachios and dried rose petals.

Serve immediately!

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Holi Special Thandai Kulfi

Sneha Paul
Learn how to make this delicious thandai kulfi at home.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indian
Servings 6 kulfis

Ingredients
  

  • For the thandai paste:
  • 6 cashews
  • 6 almonds
  • 6-8 pistachios
  • ½ tbsp melon seeds
  • ½ tbsp fennel seeds
  • 6 black peppercorns
  • ½ inch cinnamon stick
  • 2 green cardamoms
  • ½ tsp poppy seeds
  • 1-2 tsp dried rose petals
  • 1 cup hot water for soaking
  • 2-3 tbsp water to make the paste
  • For the kulfi:
  • 1 litre whole/full-fat milk
  • 3-4 tbsp sugar
  • 5-6 strands of saffron
  • 8-10 drops of rose essence add it according to your taste and the quality of essence
  • Chopped pistachios for garnishing
  • Dried rose petals for garnishing

Instructions
 

  • In a bowl, add cashews, almonds, pistachios, melon seeds, fennel seeds, black peppercorns, cinnamon stick, green cardamoms, poppy seeds, dried rose petals and hot water. Soak for 2-3 hours.
  • Strain the water and pour this mixture into a grinder jar with 2-3 tbsp water. Grind to make a smooth paste.
  • Heat milk in a saucepan, over a high flame. Bring to a boil. Reduce the flame to medium-low.
  • While stirring continuously, cook for a few minutes until the milk is reduced to ¾ of its original quantity.
  • Add the thandai paste. Keep stirring while scraping the sides of the pan. Make sure it doesn’t stick to the bottom.
  • Cook until the milk thickens or reduces to half its original quantity.
  • Add sugar, saffron and rose essence. Mix well. Cook for 2-3 minutes. Turn the flame off.
  • Allow the thandai kulfi mixture to cool down completely.
  • Pour the mixture into the moulds. Place a piece of cling wrap or aluminium foil over the top. Insert a satay or ice cream stick in the mould.
  • Place the moulds in the freezer for 4-6 hours or overnight.
  • To de-mould the kulfis, remove the cling wrap and run the kulfi moulds under tap water for about a minute. Or hold it/rub it with your palm. The warmth will melt the sides.
  • Then carefully pull out the stick. Place it in the serving bowl.
  • Garnish with chopped pistachios and dried rose petals.
  • Serve immediately!

Notes

Note: In this recipe, I have used a very mild rose essence. But if your rose essence is strong then use it accordingly
Keyword ice cream recipe

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Happy Cooking!

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