Recipe type: Desserts, Ice creams and kulfis
Cuisine: Indian
  • 1 ½ liters – Full cream milk (reduced to half by boiling on low to medium flame)
  • 100 gms – Khoya (Solidified milk) grated
  • 4 to 5 tbsp – Powdered almonds and pistachio nuts
  • 5 to 6 tbsp – Sugar or as per taste
  • 2 tbsp – Thandai masala powder (for recipe click here)
  • 1 tsp – Rose water
  • Few strands of kesar (saffron) dissolved in lukewarm milk for 30 mins
  • 1 tsp cornstarch dissolved in 1 tbsp room temperature milk
Other ingredients required:
  • Few finely sliced almonds and pistachio nuts for garnish
  • Few dried or fresh rose petals for garnish
  • Some ice cream sticks as required
  1. Bring the milk to boil in a heavy bottom pan preferably non stick, when the milk comes to a full rolling boil lower the flame and let the 1 ½ liters milk reduce till half of its quantity. Make sure that you keep stirring the milk to avoid sticking at the bottom.
  2. When the milk is reduced to half add the sugar and dissolve it by stirring the milk, add the grated mava and boil for few seconds.
  3. Add the powdered almonds, pistachio nuts, dissolved kesar, and stir nicely so that no lumps are formed, boil on medium flame for few seconds stirring continuously.
  4. Now add the thandai masala powder and mix well, at last add the corn starch dissolved in milk and stir constantly and cook the mixture till it becomes little thick in consistency, switch off the flame .
  5. Add the rose water to the cooked mixture and give a final mix and cool the mixture at room temperature.
  6. Pour the mixture in kulfi moulds until ¾ th full, seal them with an aluminum foil and insert an ice cream stick in the middle if you desire or else close the lid of the kulfi mould and freeze in the deep freezer for overnight or till set completely.
  7. Once the kulfis are frozen, to demould them you can run the kulfi moulds under tap water and open the lid or foil, run a knife around the edges and demould the kulfis, if a ice cream stick is inserted then you can pull out the kulfi by pulling the ice cream stick.
  8. Serve the thandai kulfis immediately garnished with some sliced almonds and pistachio nuts and rose petals.
1. Try to use full cream milk to make these kulfis for more creamy texture.
2. Always cover the mouth of kulfi moulds with a lid or aluminum foil to prevent formation of ice crystals in the kulfi, which can spoil the creamy texture of kulfis.
3. Using corn starch ensures that no ice crystals are formed in the kulfi.
4. Even after adding the cornflour mixture if the kulfi mixture seems little runny add a bit more cornflour mixture to get the right consistency, when finished the mixture should have a nice rabdi consistency.
5. If the mixture is too thick it won’t set,it means you have over cooked the mixture, at that point dilute the mixture with some more milk to get the right consistency.
6. I have already shared the thandai masala powder recipe in my blog for making this recipe the link of the same is given in the ingredients of the recipe.
Recipe by spiceaffairs at