Thandai Kulfi(Holi special)

Wish you all a very Happy Holi in advance….

Holi is a festival of colours,which marks the end of winter and the arrival of spring.Holi celebration is incomplete without Thandai.I am sure most of you are aware of Thandai.But in case you are not familiar with the word”Thandai” then let me explain a little bit about it.Thandai is a refreshing milk based beverage/drink which is made-up of dry fruits and various herbs and spices.It has a natural cooling effect on the body.While playing holi when people become a little exhausted (throwing colour to each other )a glass of thandai can do wonder.If gives instant energy and sets the mood immediately .All though different regions across the country celebrates the festival in their own way and the delicacies varies from region to region.However thandai is embedded with the tradition of Holi.I have already shared the two method;one is the traditional method and the another one is the modern method in which you can make instant thandai any time by using “Thandai Masala/ powder“.But if you want extra kick then you must try my Bhang Thandai version.
But if you don’t want to serve the same old thandai in your holi party, then no worries.I have more option for you.You can create some innovative fusion dishes using the Thandai powder like thandai kulfi or even you can serve thandai firni.I prepared both for Holi.But decided post the Kulfi.May be some other time I will post firni too.


So lets start the recipe….

Condensed milk-200 gm
Corn flour-2tsp
Thandai Masala-3-4 tbsp
Chopped dry Fruits(cashew nuts,pistachios,almonds)-4-5 tbsp(save some for garnishing)
Few Saffron/kesar  strands(for garnishing)
Few dried Rose petals(for garnishing)


1.In a heavy bottomed pan pour the milk and let it boil.

2.Now add condensed milk and mix together and keep on low flame.

3. Meanwhile dissolve the corn starch in 3 tbsp milk (milk should not be hot). Mix well. Keep aside. It will help to give a creamy texture to the kulfi.

4. Chopped the dry fruits( pistachios/ almonds/cashews) coarsely and keep them aside.

5. Once the milks thickens, add the Thandai powder,chopped dry fruits and sugar.Mix properly.

6.Now add corn starch paste. Keep on stirring while adding the corn flour paste, so that no lumps are formed.
7. Stir well and just simmer for a 2-3 minute or two on a low flame until the kulfi mixture thickens more.

8. Switch off the flame.

9. let the kulfi mixture cool and  then pour the kulfi mixture in kulfi moulds or in serving bowls or in earthen pot or in a tray or in shot glasses.(As per your choice)

10. Refrigerate for 7-8 hours or overnight.

11.Once the kulfi is properly set, demould the kulfi and garnish with chopped dry fruits,saffron strands,rose petals and serve immediately .(For demoulding: rub the mould or glasses between your palms or dip in some warm water and quickly remove. )

Note :

  • Condensed milk is already sweet so I have not used much sugar.However if you want you can  use more.
  • You can replace condense milk with khoya/mawa too.
  • Instead of using condense milk/khoya, you can opt for the traditional way.In that case start with 3 1/2 cups of milk and reduce it to 1 1/2 cups of milk and then continue with the recipe.

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