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Thandai Kulfi / www.quichentell.com

Thandai Kulfi

Quiche 'n' Tell
A creamy kulfi with the deep, aromatic flavours of thandai spices.
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Indian
Servings 6


  • Kulfi molds


  • 150 ml full-fat milk
  • 200 ml light cream
  • 6-7 tsp sugar

Thandai Masala

  • 8 almonds blanched and peeled
  • 8 pistachios shelled and blanched
  • 1 tsp white poppy seeds
  • 10-12 melon seeds
  • 1 tsp aniseed
  • 5 black peppercorns
  • 1/2 tsp cinnamon powder
  • 3 green cardamoms skins removed
  • A tiny piece nutmeg
  • 1 tsp dried rose petals


  • Soak the poppy seeds in a tablespoon of milk for 30 minutes. The grind all the nuts and spices with half a tsp of the rose petals to a fine paste using a couple of tablespoons of cold milk.

  • In a saucepan, bring the milk and light cream to a boil and simmer (while stirring occasionally) for about 15 minutes till the mixture thickens enough to coat the back of a spoon.

  • Add the sugar, stir to blend well and turn off the heat.

  • Crush the remaining rose petals and swirl into the mixture. 

  • Cool the mixture and let the rose petals steep for 5-10 minutes before whisking in the thandai masala. Make sure there are no lumps.

  • Let the kulfi mixture cool completely. Then pour into 6 kulfi molds, close the caps and freeze them in an upright position in the freezer for 3-4 hours.

  • To serve, keep the mold out for 5 minutes, then slide a sharp knife around the inside edges of the molds to loosen the kulfis. Serve with a sprinkling of rose petals.

Keyword thandai