Thandai Malai Kulfi Recipe | Instant Thandai Masala | ठंडाई मलाई कुल्फी | Chef Sanjyot Keer

By Your Food Lab · 480 min

Ingredients

Instructions

1. Put all the thandai masala ingredients into a mixer grinder and pulse them into a powder. Keep pulsing rather than running it continuously, so the nuts and spices don't release their oils.
2. Bring the milk to a boil in a heavy-bottomed pan over high heat, stirring regularly.
3. Once boiling, reduce to medium and simmer, stirring regularly, until the milk is reduced by half. This takes up to 45 minutes.
4. After 15 minutes of simmering, stir in the thandai masala and cook for 15 more minutes, making sure no lumps remain.
5. Add the sugar and cook for 10 more minutes. The milk will turn thick and grainy; keep the base smooth and flowing, not too thick.
6. Turn off the heat, transfer the base to a bowl and let it cool completely.
7. Pour the cooled base into kulfi moulds. Cover each with foil, cut a small slit, and insert an ice cream stick. If you have no moulds, use paper cups, cover with foil and insert 4 satay sticks or toothpicks.
8. Freeze for at least 4 to 5 hours, preferably overnight.
9. To unmould, dip the mould in room-temperature water, roll it gently between your palms 2 to 3 times, and pull the kulfi out. For paper cups, cut away the cup with scissors and cut the kulfi into quarters.

Summarized from Your Food Lab's video. Watch it for the details.

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