Description
Creamy, spiced Indian ice pops perfect for a hot day. A simple recipe with big flavor!
Ingredients
Units
Scale
- 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