We LOVE tea in our household. I wouldn’t say we get through tonnes of tea in a day (people who drink more than 8 cups, I’m looking at you) but each cup that is drunk has to be perfect! The perfect strength, amount of milk, and level of spice is paramount.
Chai is a feeling, whether it is Authentic Indian Masala Chai or Karak Chai (Qatari tea) or a good ol’ builders brew!
In our tea obsession, we have flavoured our kulfi with Cardamom Chai!
This kulfi recipe is one adopted by British Curry Houses for a quick no-cook kulfi that is so easy to make. You do not need an ice cream maker for this recipe, just 10 minutes of your time to prepare and some patience whilst it freezes!
We wanted our kulfi to be luscious and smooth and yet have that distinct kulfi texture that is ever-so-slightly grainy (or danedar). The addition of the condensed milk and milk powder prevents crystals forming (as the tea will contain water) and provide the finish we want.
What is Kulfi
You may know kulfi as Indian style Ice Cream but it is so much more than that. It is available throughout India and neighbouring countries.
It can be either plain or flavoured with nuts such as pistachio, spices such as saffron and cardamom or fruit like mango kulfi
Traditional kulfi is a frozen milk-based dessert. Whole milk is boiled until it has reduced by at least 1/3, sweetened, and then frozen in moulds. The result is a dense dessert with a grainy texture. The denseness is also due to the fact that kulfi is not churned.
It is sold in India by kulfiwalas , who keep the kulfi frozen in earthen pots called Matka, thus the name Matka Kulfi is also used.
Kulfi is often frozen in stainless steel kulfi moulds (popsicle moulds) that are conical but British Indian restaurants tend to serve from shallower moulds.
Chai Kulfi Ingredients:
Chai – I alternate between using ready made Chai Cardamom Iced Milk Tea and homemade chai. Our tea has a gorgeous aroma of cardamom so we did not need to add more cardamom powder to the recipe.
Double Cream – whip the double cream before adding to the other ingredients Condensed Milk – the condensed milk replaces the need to boil and reduce the milk, a process that can take over 4 hours. Condensed milk has sugar so there is no need to add more to the recipe Milk Powder – a little milk powder helps to give the kulfi its distinct grainy texture and make it much smoother to scoop
Optional – Ground pistachio to garnish
Easy to scale up or down according to how many kulfis you want to make.
This recipe makes 4 kulfis.
Kulfi without Ice Crystals
The addition of sweetened condensed milk and milk powder ensures that no ice crystals form in the kulfi.
We also wrap clingfilm around the moulds which help prevent crystallization.
How to make quick and easy kulfi Step by Step
See video for further instructions
Exact measurements in recipe card below.
Add Cardamom Chai to a mixing bowl
Mix in sweetened condensed milk
Add milk powder and mix
In a separate bowl, whisk the double cream
Fold the cream into the chai mixture
Spoon into moulds of choice and cover with clingfilm
Freeze for 7/8 hours
Remove from freezer when ready to serve
How to take kulfi out of moulds
Only take the kulfi out just a few minutes before serving as it melts quick.
Warm the mould slightly by rubbing it between the palm of your hands, this will just soften the sides so the kulfi can slide out.
You can also dip the outside of the mould in lukewarm water for a second but I find that using your hands is enough
Don’t have Kulfi moulds No problem at all, use any other ice lolly or popsicle moulds, small stainless steel bowls or small baking bread tin.
What to serve with Kulfi
Kulfi is traditionally eaten after a spicy meal and so I’m sure you’re used to seeing it on the menu at Indian Restaurants.
Why not serve at a dinner party after Restaurant Style Saag Aloo and Restaurant style Garlic and Coriander Naan
Kulfi should be eaten when it slightly starts melting on the outside edges, so remove it from the freezer about 10 before serving (in the cooler climate).
Storage
Other Ice Cream recipes
Eggless Cookies n Cream Ice Cream
Easy Caramel/Dulche de Leche Ice Cream
Kesar Pista Ice Cream
Avocado Gelato
Sugar-Free Mango, Basil and Cashew Yogurt Popsicle
Cardamom Chai Kulfi
Ingredients
- 180 ml tuk tuk cardamom chai
- 225 ml double cream
- 150 ml condensed milk
- 3 tbsp. full-fat milk powder
- Balloon whisk
- Kulfi moulds
Instructions
- In one bowl combine tea, condensed milk and milk powder.
- In another bowl whip up the double cream using a whisk until it reaches a soft peak.
- Fold in tea mix into the whipped cream and mix again.
- Make sure there are no lumps in the kulfi mix.
- Pour the mix into the kulfi moulds.
- Cover it with the cling film.
- Leave it in the freezer overnight or at least 8 hours.
- When serve remove it from the mould, sprinkle some ground pistachio.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Cardamom Chai Kulfi
Ingredients
- 180 ml tuk tuk cardamom chai
- 225 ml double cream
- 150 ml condensed milk
- 3 tbsp. full-fat milk powder
- Balloon whisk
- Kulfi moulds
Instructions
- In one bowl combine tea, condensed milk and milk powder.
- In another bowl whip up the double cream using a whisk until it reaches a soft peak.
- Fold in tea mix into the whipped cream and mix again.
- Make sure there are no lumps in the kulfi mix.
- Pour the mix into the kulfi moulds.
- Cover it with the cling film.
- Leave it in the freezer overnight or at least 8 hours.
- When serve remove it from the mould, sprinkle some ground pistachio.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
The creamiest Coconut Halwa or Coconut Sheera is perfect for Indian festivals such as Diwali or special occasions. You can easily prepare this creamy halwa with semolina (sooji) and coconut milk.
Ingredients
Semolina – I used fine white semolina. You can also use coarse semolina/rawa/suji.
Coconut Milk – we used thick variety.
Desiccated Coconut
Mawa – I used homemade mawa/khoya
Sugar – white granulated sugar
Ghee – I used homemade desi ghee
Saffron – 10/12 threads soaked in 1 tbsp warm milk
Mixed nuts – Charoli, and Pistachios and Almonds (slivered)
Cardamom Powder
Tips for Nariyal Ka Halwa Recipe
Keep the heat low when roasting the semolina and take your time with roasting it
Wait until the semolina turns light pink and aromatic. You can then move onto the next step.
Use full-fat versions of the ingredients for the creamiest halwa.
Serving and Storing:
You can make this siro in advance. It keeps well in the fridge for up to 2 days – keep away from other strong-smelling food
Serve either warm or at room temperature for the best flavour.
This siro or halwa can be served as Prasad for any holy occasions or ceremonies.
Also can be served as dessert after having a spicy Indian meal or served in a Gujarati Thali .
Sometimes we pair it with Aloo Chole (potato and chickpea curry without onion-garlic) and Poori (deep-fried Indian flatbreads) for Sunday brunch.
Other Halwa Recipes and Semolina Recipes
Garvanu (Gujarati semolina kheer)
Chocolate Passionfruit Semolina cake
Sooji Gujiya
Instant Pot Dudhi Halwa
Masoor Daal Halwa
Habshi Halwa
Pistachio Halwa
COCONUT HALWA | SOOJI NARIYAL KA HALWA
Ingredients
- ½ cup semolina
- ½ cup sugar
- ¼ cup ghee + 1 tbsp
- ½ cupkhoya - milk solid used home made
- 3-4 tbsp desiccated or fresh grated coconut
- ½ cup coconut milk
- 1 cup of plain water
- 10-12 threads of saffron soaked in 1 tsp. milk
- ½ tsp cardamom seed powder
- 2-3 tbsp slivered almonds and pistachios to decorate
- 1 tbsp. Cuddapah Almonds.
- Kadai or heavy-based frying pan
- Spatula
Instructions
- Heat sugar and 1 cup water in a saucepan, just one boil enough. Don’t need to make syrup.
- Heat ghee in the heavy bottom pan and start roasting semolina.
- Keep the heat very low and stir continuously to prevent any burn or sticking at the bottom of the pan.
- It will take about 8-9 minutes, roast till semolina gets very light brown colour.
- Add sugar water and khoya and keep mixing making sure there are no lumps.
- Now add charoli and cashew nuts, coconut and coconut milk, keep mixing till you see ghee separating from the mixture.
- Now add cardamom powder, and add saffron water and 1 tbsp ghee.
- Cook another minute or so and turn off the heat.
- Transfer in a serving bowl or plate and garnish with slivered nuts.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 10th August 2013, since I have updated with more content and images. The recipe remains the same.
