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Thandai Kulfi Recipe | Indian Ice Cream Kulfi | Holi Special Recipe

Thandai kulfi Recipe to prepare Kulfi that’s a rich milk based creamy frozen dessert on a stick
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert / Ice-Cream
Cuisine: Indian
Author: Padma Veeranki


  • 1 litre Milk
  • 6 Tablespoons sugar
  • Few saffron strands soaked in hot milk
  • 2 Tablespoons unsweetened khoya

For the paste:

  • 30 almonds
  • 10 cashews
  • 10 pistachios
  • 2 Tablespoons melon seeds
  • 1 Tablespoon poppy seeds
  • ¾-1 Tablespoon fennel seeds
  • 1 Tablespoon black peppercorns
  • 4-5 green cardamoms
  • Chopped nuts for garnish


  • Soak the ingredients under “For the paste” in water overnight or for 6-8 hours.
  • Strain the soaked mixture. Peel almonds and grind to a smooth paste with little water.
  • Boil milk to a point where it starts bubbling.
  • Add the paste and sugar to the boiling milk.
  • Simmer for 5 minutes until it slightly thickens.
  • Add saffron infused milk and khoya. Mix well.
  • Turn off the heat. Cool to room temperature.
  • Pour the mixture in kulfi moulds and freeze for 8 hours or overnight (after 1 hour of freezing time, put in a stick into the kulfi).
  • Once frozen, show the kulfi moulds under running warm water. Kulfi will slide off easily and serve Thandai Kulfi immediately.