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Thandai Matka Kulfi

Thandai Matka Kulfi

Thandai Matka Kulfi is a rich and festive Indian dessert that beautifullycombines the traditional flavors of thandai with the creamy indulgence ofkulfi. Deeply rooted in North Indian cuisine, thandai is known for its coolingproperties and aromatic blend of nuts, seeds, and spices. When transformed intokulfi and set in earthen pots, it becomes an even more luxurious treat with anearthy aroma that enhances every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Course: Dessert, Entree, Snacks, Sweet
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For Thandai Powder
  • 2-3 tbsp Cashew Nuts
  • 2-3 tbsp Almonds
  • 2-3 tbsp Pistachios
  • 2 tbsp Melon Seeds charmagaz
  • 1 tbsp Khuskhus Poppy Seeds
  • 1 tbsp Fennel Seeds saunf
  • 8 to 10 Black Peppercorns
  • Small Pieces of Nutmeg
  • 5 to 6 Cardamom Pods
  • Pinch of Saffron
  • 1 tbsp Dried Rose Petals
For Kulfi
  • 1 ½ Liter Full Fat Milk
  • ½ cup Fresh Cream
  • ½ cup Sugar adjust to taste
  • Few Strands of Saffron
  • 1 tsp Rose Water or Kewda Water
  • Prepared Thandai Powder
For Garnish
  • 2 tbsp Slivered Almonds and Pistachios
  • Few strands of Saffron
  • Dried Rose Petals

Method
 

Prepare Thandai Powder
  1. Add cashew nuts, almonds, pistachios, melon seeds, poppy seeds, fennel seeds, black peppercorns, nutmeg pieces, cardamom pods, saffron, and dried rose petals into a grinder.
  2. Grind everything together into a fine or slightly coarse aromatic powder depending on your texture preference.
  3. Once ground, transfer the thandai powder into an airtight container and keep it ready for use.
Prepare Thandai Milk
  1. In a heavy bottom pot or deep kadhai, add full fat milk and place it on medium heat. Add sugar and a few strands of saffron, then bring the milk to a gentle boil while stirring occasionally to prevent it from sticking to the bottom, add rose water or kewda water and mix well.
  2. Once the milk begins to boil, add the prepared thandai powder and mix well so that it blends evenly into the milk. Continue cooking on medium flame, stirring frequently, allowing the milk to slowly reduce.
  3. Keep cooking until the milk thickens and reduces to about half its original quantity, which will give the kulfi its signature dense and creamy texture.
  4. Once reduced, turn off the heat and allow the mixture to cool completely at room temperature.
Prepare Matka Kulfi
  1. While the milk mixture is cooling, soak the earthen matka pots in water for about 20 to 30 minutes. This step helps strengthen the pots and enhances the earthy flavor.
  2. After soaking, remove the pots and lightly dry them, then arrange them on a tray or plate.
  3. Once the thandai milk mixture has completely cooled, pour it into each matka, filling them evenly.
  4. Top each with slivered almonds, pistachios, and a few strands of saffron for added richness and visual appeal.
  5. Cover each matka tightly with foil to prevent ice crystals from forming, then place them in the freezer.
  6. Allow the kulfi to freeze for 6 to 8 hours or until fully set and firm.
Serve
  1. Once the kulfi is completely set, remove the matka pots from the freezer. Garnish with dried rose petals and a few extra nuts if desired.
  2. Let it sit for a couple of minutes at room temperature for easier scooping, then serve immediately and enjoy this rich, aromatic, and festive dessert.

Notes

  • Always use full fat milk for a rich and creamy texture.
  • Stir continuously while reducing milk to avoid burning at the bottom.
  • Do not skip soaking the matka pots, it helps prevent cracking and enhances flavor.
  • Adjust sugar based on your preference and sweetness of thandai powder.
  • You can strain the mixture before freezing if you prefer a smoother texture.
  • Let the kulfi sit at room temperature for 2 to 3 minutes before serving for easy scooping.
  • You can add 2 to 3 tbsp fresh cream and 1 to 2 tbsp milk powder while boiling the milk for an extra creamy and rich texture.