Monday, June 27, 2011

Saffron Thandai Kulfi

I got this idea from the Kesar Thandai ice-cream  - as served at Gokul, Santacruz.  I modified my kulfi recipe to turn into thandai kulfi.

Saffron Thandai Kulfi
Indian Ice-Cream
1 can sweetened condensed milk (fat free ok)
1 can evaporated milk (fat free ok)
1 cup heavy whipping cream

2 tbsp thandai masala

Few strands of saffron

edible rose petals
Powdered pistachios and almonds, unsalted and unroasted

1. Mix condensed milk, cream and evaporated milk. Bring to boil on a low flame.
2. Add thandai masala and stir. Switch the gas off. Do not cover.
3. Let it steep for some time. Let it cool down.
4. Pass through a sieve/strainer.
5. Now add saffron & pistachios/almonds slivers/powder if using.
6. Pour in 6 individual ramekins (freezer safe). Top with edible rose petals - if using.
7. Cover withaluminum foil. Freeze.
8. Serve after freezing

Note -
1. Using fat free condensed and evaporated milk is not an attempt to save calories. Heavy whipping cream takes good care of the fat and calories part!!;-D

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