Prep Time
Cook Time
Total Time
1hr 30min

Thandai Kulfi is a delightful Indian frozen dessert combining thandai flavours with creamy kulfi. It's perfect for hot days or as a sweet treat. The aromatic blend of nuts, seeds, and spices in thandai adds a refreshing twist to the classic kulfi recipe. Whether enjoyed on its own or garnished with chopped nuts and rose petals, Thandai Kulfi will surely be a hit with your friends and family.


6 Servings

To prepare Thandai Paste

  • 15
    Almonds (blanched)
  • 10
  • 1tbsp
    Melon Seeds (Char Magaz)
  • 2tsp
    Poppy Seeds
  • 1/2tsp
    Fennel Seeds
  • 4
    Green Cardamoms
  • 12
    Black Peppercorns
  • 1/2tsp
    Nutmeg Powder
  • 1tbsp
    dried Rose petals
  • 1pinch
  • Few strands of Saffron (optional)

To prepare Kulfi

  • 1
    lt Full Cream Milk
  • 1/3cup
  • 1/2cup
  • 2tbsp
    sliced Nuts for garnishing


To prepare Thandai Paste

  1. In hot water, soak almonds, pistachios, melon seeds, poppy seeds, fennel seeds, green cardamoms and black peppercorns in a bowl for 20-30 minutes. Set aside.

  2. Transfer the soaked mixture to a blender, adding the nutmeg powder and rose petals. Blend until a smooth paste, using a little milk or water if needed to adjust consistency. Set this paste aside.

  3. Soak the saffron strands in a tablespoon of water in a small bowl and leave it to infuse.

To prepare Kulfi

  1. In a heavy-bottomed pot, bring the milk to a boil over medium-high heat.

  2. Once boiling, add the sugar and the saffron infusion. Stir continuously until the sugar fully dissolves.

  3. Mix in the Thandai paste. Reduce the heat to low-medium and continue stirring and scraping the sides of the pot until the milk is reduced by half and thickens. To test, dip a spoon into the mixture; it should coat the back of the spoon.

  4. Remove the pot from the heat and allow the mixture to cool to room temperature.

  5. Stir in the cream thoroughly into the cooled milk mixture.

  6. Pour the mixture into kulfi moulds or popsicle moulds and freeze until solid.

  7. To serve, unmold the kulfi and garnish with sliced nuts.

Tips & Tricks

  1. Soak nuts before blending to achieve a smoother paste.

  2. Substitute poppy seeds with cashews if preferred.

  3. Enhance the aroma of thandai with rose water if rose petals are unavailable.

  4. Adjust sugar, spices, and nuts to suit your taste.

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Recipe by

Leena Kohli


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