Thandai Masala is an Indian blend of nuts and spices. This version of a creamy popsicle is loaded with the blend and plenty of pistachios to top things off.
A creamy, tasty and chilled thickened milk kulfi made with exotic flavors of Thandai. What can be better to enjoy both Indian sweet and frozen dessert together?
I made this Thandai Kulfi last month when I made a few batches of the Thandai masala and used it up in few of Indian and fusion desserts. My family, especially the girls loved the chilled, flavorful and delicious kulfis and licked every last bite of it. 
My little one does not know what a kulfi is so the elder sister told her it was Indian ice cream and a few days later little miss again asked me that if she can have Indian ice cream? It took me a while to understand what she was asking for in her child language.
The kulfi taste just amazing with all the rich texture and flavors goes in there. It does take a little bit time to work with the milk, the stirring and all but frankly, it’s all worth it. Once you start making your own kulfi or ice creams at home I bet you won’t like the store bought ones as much.
I mean as you know what’s and how much is going in the kulfi and you can control the amount of sugar so it’s a win-win for everybody, mommies, and kids too.
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Indian-Style Thandai Masala Pops
- Total Time: 50 minutes
- Yield: Makes 6
- Diet: Omnivore
Description
Creamy, spiced Indian ice pops perfect for a hot day. A simple recipe with big flavor!
Ingredients
- 4 cups (946 ml) whole milk
- 1/2 cups (118 ml) milk cream
- 1/4 cups (59 ml) sugar
- 1/4 cups (59 ml) thandai masala
- 2 tablespoon pistachios (chopped)
Instructions
- In a heavy-bottomed pan, add milk and cream and let it simmer until boiling.
- Keep stirring and cook on low heat for about 30 minutes, until the milk is thickened and reduced to half its original quantity.
- Add sugar and cook for 5 more minutes, then remove from heat.
- Stir in thandai masala and pistachios, and let the milk cool.
- Once cooled, transfer the mixture into kulfi or popsicle molds and freeze for 4 to 6 hours.
- Remove from the freezer, serve, and enjoy.
Notes
- For a smoother texture, strain the mixture through a fine-mesh sieve after adding the thandai masala.
- Adjust the sugar to your preference, depending on the sweetness of your thandai masala.
- If you don’t have kulfi molds, use popsicle molds or small paper cups lined with plastic wrap.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1 popsicle
- Calories: 200
- Sugar: 20
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
What nuts are used in the Thandai Masala for the pops?
The Thandai Masala typically includes a blend of nuts such as almonds and pistachios.
How long does it take to prepare the milk for the kulfi?
Preparing the milk involves a bit of time for stirring and thickening, so set aside at least 30-45 minutes for this step.
Can I adjust the sugar content in the Thandai Kulfi?
Yes, you can control the amount of sugar used in the kulfi, allowing you to tailor it to your family’s taste preferences.
