Kulfi or Ice-cream? What do you like more?
I prefer kulfi over a scoop of ice-cream any day.
This recipe has been there in my drafts for a long while. I had made these to use up the last bits of the Homemade Thandai Syrup I had made for Holi. Since I had not posted anything in a long while here, I decided to share this one to cut short my absence from this space.
By the way, have you ever made Thandai Syrup at home? If not, try it the next festive reason - I bet you will never want to buy a bottle of readymade syrup ever. It comes out THAT GOOD.
Coming back to the recipe for today, I just used the thandai syrup to flavour and sweeten the thickened milk used for making these kulfis. Since Thandai syrup is already flavoured with nuts, cardamom, saffron, etc., there is no need to add anything more.
These kulfi were just perfect - with just the right flavour of Thandai. I am going to make these again whenever I made the thandai syrup. Let's check out the recipe.
800 ml full-fat milk.
3 tbsp milk powder
2 tsp cornflour stirred in 1 tbsp milk
1. In a non-stick pan, heat milk. When it comes to a boil, turn the heat to medium and let it simmer till it reduces to about half in volume. It can take about 25-30 minutes. Keep stirring in between and scrap the sides too.
2. Add the milk powder, cornflour mixture and stir well. Heat for another 5 minutes. Corn flour helps in further thickening the milk and thus giving it a creamy texture. Add the thandai syrup and stir again. Turn off the heat.
3. Let it cool down to room temperature and then fill the liquid into the kulfi molds.
6. Freeze it for 8 hours or overnight.
7. Take the kulfi out of the freezer, 5 minutes ahead of serving. Unmould and serve immediately.
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