545. Thandai Kulfi (Ice cream)
Bura na mano holi hai
I stay away from all the coloured water and powders as they make my skin itch and I hate it when the colour does not come out easily from my skin and hair. Traditionally all the colours were made from natural materials e.g, the green from mehendi leaves, red from palash flowers, yellow from turmeric, pink or purple from beetroot etc. Today’s synthetic colours are not only harmful for the skin and hair but are not environmentally friendly at all. Many plants die because of the coloured water.
We normally celebrate Holi by preparing some nice food to offer to Lord Krishna. Put a small tilak on the forehead and usually there are bhajans at the temple. So I go for that.
Lets strive to bring a more meaningful celebration of Holi by making the lives of near and dear ones more colourful with love, understanding, togetherness and tolerance.
I didn’t have mawa (khoya) and wanted to make thandai kulfi for guests. I used condensed milk and milk powder to make the kulfi. Loved it and its so quick to make delicious kulfis. Check out the recipe below.
1 tbsp rose petals
1 tbsp coarse pistachio powder
THANDAI KULFI USING CONDENSED MILK
2 cups milk
½ cup sweetened condensed milk
½ cup milk powder
1 tbsp rose water
1 tbsp coarse pistachio powder
1-2 tbsp thandai masala
- Roast fennel seeds, peppercorns and poppy seeds over very low heat in a pan or tawa. Roast till the poppy seeds begin to pop.
- Remove the mixture from the pan and put it on a plate or in a bowl. Add saffron strands.
- Using the same tawa or pan, roast the almonds lightly over low flame. Then roast the pistachios for a few seconds.
- Grind all the thandai ingredients to a powder.
- Heat milk in a pan over medium heat. Bring it to a boil.
- Grate khoya and add to the milk.
- Add sugar and heat the milk mixture till it becomes thick. Stir the mixture frequently so that it does not stick to the bottom of the pan.
- When the mixture becomes thick, a bit like custard, add the thandai masala, pistachio powder and rose water.
- Let the mixture cool down.
- Whip the cream lightly.
- Add to the milk mixture. Mix well.
- Pour the mixture into molds and freeze before serving.
- Mix milk, sweetened condensed milk and milk powder in a pan.
- Mix and make sure there are no milk powder lumps.
- Put the pan over medium heat and let the mixture come to a boil.
- Let it simmer over low heat till it becomes thick. Make sure you stir the mixture frequently so that the milk does not get burnt at the bottom of the pan.
- Take the pan off the heat.
- Add thandai masala, rose water and pistachio powder.
- Mix well and let the mixture cool down a bit.
- Pour into kulfi or lolly molds and freeze it.
- Serve garnished with chopped pistachio and rose petals if you like.
- Add rose petals to the cool mixture if you like.
- Can freeze the mixture in an airtight container or lolly (pop) molds if you don’t have kulfi molds.
- Use leftover thandai powder to add to cold milk.
- Sprinkle thandai powder over vanilla ice cream before serving.
- Can freeze the mixture in clay pots for a more traditional appeal.
- I didn’t add extra sugar when I used sweetened condensed milk.
- Using condensed milk and milk powder instead of khoya gives it a more ice cream texture.