5 minute No-Cook Thandai Kulfi is a super creamy, rich, and delicious frozen treat made with milk, cream, thandai powder, and is gracefully enriched with blossomy flavors like rose, saffron, and kewra water.
NO CONDENSED MILK, NO KHOYA (MAWA), NO COOKING, and yet you get the best tasting creamy and delicious thandai kulfi!
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Table of contents
About Thandai Kulfi
This irresistible thandai kulfi has perfect chewy and creamy and rich textures. Making quick and delicious thandai kulfi at home is totally a breeze.
You’ll only need a blender, and 5 minutes of your effective time to relish this creamy dreamy frozen treat. Easy, isn’t it?
This is a no-labor no-sweat thandai kulfi. With this recipe, you don’t need to stand for hours in the kitchen to reduce the milk mixture. I made this entire no-cook cook version of thandai kulfi, where you use thandai powder mix which is ready in 5 minutes.
Thandai flavors are a must during festivals of Holi and this thandai flavored kulfi makes a lip-smacking snack or dessert for Holi parties.
So make this kulfi to please your guests at the Holi party or simply savor it with your friends and family. The great thing about this kulfi is that you can make it and devour it throughout the summer.
What is Kulfi?
Kulfi is a very popular Indian frozen dairy dessert generally made with milk and sugar. It can be served as a cone-shaped dessert, and it can also be made into popsicles. You may call it Indian-style ice cream which is creamier and a little denser than the regular ice creams.
Kulfi comes in many flavors. The traditional flavors of kulfi are cream (malai) kulfi, rose (gulab) kulfi, gulkand pista kulfi, pistachio (pista) kulfi, mango (aam) kulfi, cardamom (elaichi) kulfi, and saffron (kesar) kulfi.
What is the difference between kulfi and ice cream?
Kulfi and ice cream both have a similar appearance but their taste differs due to their base.
For ice creams, you whip the cream mixture or use an egg-custard base. However, for making kulfi you only need milk and sometimes cream and this is not whipped. Thus, kulfis have a solid and dense texture.
Authentic Kulfi always needs a bit of time for cooking the milk, but it is completely worth the effort because the intense milky taste is what makes it different from other ice-creams. Due to kulfi’s solidness, it stays frozen a little longer than the ice cream.
What is Thandai?
Thandai is a very famous and delectable Indian style cooling milk drink made using milk, sugar, dry fruits (almonds, pistachios, cashews), seeds (melon seeds, poppy seeds, fennel seeds), aromatic spices (black peppercorns, cinnamon), and flavorings (cardamom, rose, and saffron), etc.
This lip-smacking, energy-boosting, and delicious cooling drink is customarily prepared during the Indian festivals of Holi and Maha Shivratri.
Love Thandai desserts? Then you would also love Thandai Powder, Thandai Shrikhand, Thandai Recipe, thandai burfi, Thandai Frappe, and Thandai Cheesecake.
What is Thandai Kulfi?
Thandai kulfi is a creamy, rich, and nutty thandai flavored kulfi where Thandai Powder (premix) is combined with milk, cream, sugar, and some flavorings.
On this page, you will get the no-cook version of thandai kulfis which is ready in under 5 minutes.
This Thandai Kulfi:
✔ has a super creamy and rich texture
✔ only requires 5 minutes of your time
✔ makes an ideal frozen dessert for a party table
✔ is absolutely no-cook
✔ can also be made vegan and gluten-free
✔ stays fresh for up to 4 months
✔ fitted for make-ahead dessert for parties
✔ can easily be customized according to your taste
✔ makes magnificent individual serving frozen treats
✔ is healthy and tastes so delicious
Ingredients for Thandai Kulfi
Thandai Shrikhand requires very simple ingredients. These ingredients are:
1. Full cream milk:
To get the creamy taste and texture, you need to use full cream or whole milk for this recipe.
2. Heavy whipping cream:
It gives the creamy base to this kulfi recipe.
3. Thandai powder:
I have added homemade thandai powder to this thandai kulfi recipe. You can make your own thandai powder, it is very simple and quick. If you don’t want to make thandai powder, then free to use store-bought thandai mix, that also works.
Thandai powder is easily available at any Asian grocery store worldwide.
4. Sugar:
I added 1/2 cup granulated sugar in this thandai kulfi recipe, but you can also add powdered sugar. Not to mention that you can surely reduce the amount of sugar according to your taste.
5. Kewra water:
This is an optional but highly recommended ingredient. It gives a subtle blossomy touch to this delicious frozen dessert.
6. Dried rose petals:
They complement the creamy texture of this kulfi and add an extra nice intense floral touch.
7. Bread slices:
The addition of bread slices is a must in this recipe if you are looking for that rabri (thickened grainy milk) kinda texture in your kulfis. I have added whole grain slices here, but you can use any of your favorite slices of bread.
8. Saffron strands soaked in warm milk:
Saffron strands give this dessert a beautiful yellowish tinge and it also elevates the flavor of this shrikhand by adding an enigmatic blossoming bouquet.
9. Chopped pistachios:
Pistachios and saffron make an extra delicious pairing. Pistachios are added for a nice nutty crunch. I have used unsalted roasted pistachios here.
For garnish (optional):
Sliced pistachios, thandai powder, and dried rose petals
How to make Thandai Kulfi?
Making an Instant version of no cook thandai kulfi is straightforward. You only need to blend and freeze. That’s it. This is how Thandai Kulfi is made in 3 easy steps:
Step 1 - Add all the kulfi ingredients to the blender jar and blend until smooth.
Step 2 - Pour the mixture into molds/ cups, and Freeze for 8 hours or overnight.
Step 3 - Demould the kulfi and enjoy!
For a full list of Thandai Kulfi Recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
How to serve Thandai Kulfi?
Thandai Kulfi can be served as an after meal frozen dessert. Or It can also be served as a party snack along with masala mathri, Shakkarpara, Chakli, chaat, palak pakora, Mawa Gujiya, Moong Dal Namkeen,, kachori, samosa, or mirchi vada.
Important tips and tricks to make no-cook thandai kulfi
Tip 1. I added 1/2 cup of thandai powder in this recipe, but you can add thandai masala powder as per your preference.
Tip 2. I have used thandai powder for making thandai kulfi, you can also use a combination of thandai powder and thandai syrup. Thandai syrup is already sweet, so when you use thandai syrup, make sure to reduce the amount of sugar.
Or you can even skip the sugar if you have added about 1/4 cup thandai syrup.
Tip 3. Freezing thandai kulfi could be a little bit tricky when using conical kulfi molds. This is because many times the kulfi molds come without the stands with uneven bottoms. For this type of situation, simply put molds in shot glasses before putting them in the freezer.
That works.
Tip 4. I have added 1/2 cup of sugar to this thandai kulfi recipe. Feel free to increase or reduce the amount of sugar according to your taste preference.
Tip 5. I have used whipping cream to get that thick creamy mixture in this thandai kulfi. However, if you don’t want to use whipping cream, then you use regular milk cream (malai).
Tip 6. Use popsicle mold or disposable cups if you don’t have kulfi molds.
Tip 7. If you don’t want to use powdered sugar in kulfi, then you can swap it with jaggery powder, coconut sugar, honey, or maple syrup.
Tip 8. This Thandai kulfi stays fresh in the freezer for up to 2-3 months.
Tip 9. Use coconut yogurt and coconut milk to make vegan Thandai Shrikhand.
Do you love kulfis? Then you would also love this strawberry kulfi.
FAQ
How to make vegan Thandai Kulfi?
Making a vegan version of thandai kulfi is super simple. To make vegan thandai kulfi, just swap milk with coconut milk and cream with coconut cream. That’s it.
How to make Kulfi without mold?
No need to worry if you don’t have kulfi mold. You can use any of the following for freezing kulfi:
-
Popsicle mold
-
Freezer safe cups
-
Foil cups
-
Disposable plastic cup
-
Disposable paper cups
-
Muffin tray lined with paper cups
No Cook Thandai Kulfi (Step-by-step photo instructions)
How To Make Thandai Kulfi:
- Roughly chop bread slices and keep them aside.
- Add milk, thandai powder, cream, sugar, saffron-soaked milk, kewra water, dried rose petals, chopped bread pieces, and chopped pistachios to a blender jar.
- Blend everything well until smooth and creamy.
- Pour thandai kulfi mix into kulfi molds.
- Close the kulfi molds with the lid.
- Alternatively, you can also use popsicle molds/disposable plastic or thick paper cups/foil cups or regular freezer-safe cups. Pour thandai kulfi mix into cups.
- Wrap with silver foil, insert ice cream stick.
- Freeze for 8 hours or overnight.
- Once the kulfi is well set, dip the molds into warm water, or keep them under running water for easy demolding. (You can also rub the molds between palms for a minute.)
- Prise the kulfi out with the help of a knife. Kulfi will slide off easily.
- To remove kulfi from disposable cups, cut the paper or foil cups. This way kulfi comes out easily.
- Garnish thandai kulfi with dried rose petals, thandai powder, and saffron.
- Serve immediately.
Recipe Card
No Cook Thandai Kulfi [Recipe]
★★★★★
(Rating: 5 from 5 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 8 hours 10 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 10 kulfis |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 219 calories | 1 |
INGREDIENTS
For No Cook Thandai Kulfi:
- 1 1/2 cups full-fat or whole milk
- 1 cup whipping cream (you can also use (malai) regular milk cream)
- 3 large bread slices (use any bread you like, I used whole grain)
- 1/2 cup sugar
- 1/2 cup thandai powder
- 8-10 saffron strands soaked in 2 tablespoons warm milk
- 1 teaspoon kewra water, (optional but recommended)
- 1 tablespoon dried rose petals
- 2 tablespoons chopped pistachios
For Garnish:
- Thandai Powder
- Dried rose petals
- Saffron strands
INSTRUCTIONS:
How To Make Thandai Kulfi:
- Roughly chop bread slices and keep them aside.
- Add milk, thandai powder, cream, sugar, saffron-soaked milk, kewra water, dried rose petals, chopped bread pieces, and chopped pistachios to a blender jar.
- Blend everything well until smooth and creamy.
- Pour thandai kulfi mix into kulfi molds.
- Close the kulfi molds with the lid.
- Alternatively, you can also use popsicle molds/disposable plastic or thick paper cups/foil cups or regular freezer-safe cups. Pour thandai kulfi mix into cups.
- Wrap with silver foil, insert ice cream stick.
- Freeze for 8 hours or overnight.
- Once the kulfi is well set, dip the molds into warm water, or keep them under running water for easy demolding. (You can also rub the molds between palms for a minute.)
- Prise the kulfi out with the help of a knife. Kulfi will slide off easily.
- To remove kulfi from disposable cups, cut the paper or foil cups. This way kulfi comes out easily.
- Garnish thandai kulfi with dried rose petals, thandai powder, and saffron.
- Serve immediately.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- I added 1/2 cup of thandai powder in this recipe, but you can add thandai masala powder as per your preference.
- I have added 1/2 cup of sugar to this thandai kulfi recipe. Feel free to increase or reduce the amount of sugar according to your taste preference.
- Use popsicle mold or disposable cups if you don't have kulfi molds.
- Use coconut yogurt and coconut milk to make vegan Thandai Shrikhand.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/thandai-kulfi/
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