No Cook Thandai Kulfi

To make No Cook Thandai Kulfi, simply combine all the ingredients for the Thandi powder in a bowl, mix well, and then blend it with condensed milk, fresh cream, and milk until smooth. Pour the mixture into kulfi molds and freeze for at least 6 hours until solid.

No, the traditional No Cook Thandai Kulfi recipe includes dairy ingredients like fresh cream and milk. However, you can make a vegan version by substituting these with coconut cream and almond milk, while ensuring the other ingredients remain plant-based.

If you don't have jaggery powder, you can substitute it with brown sugar or maple syrup. Keep in mind that the flavor may vary slightly, but it will still provide the necessary sweetness for your No Cook Thandai Kulfi.

To store leftover No Cook Thandai Kulfi, keep it in an airtight container in the freezer. It can last for up to 2 weeks. Just make sure to let it sit at room temperature for a few minutes before serving to soften slightly.

No Cook Thandai Kulfi pairs wonderfully with fresh fruits like mango or berries, or you can serve it alongside a warm dessert like gulab jamun for a delightful contrast. A sprinkle of crushed nuts on top also enhances the flavor and presentation.