Thandai Malai Kulfi | No Cream Thandai Kulfi | Kitchenstagram
This Holi, give your festive spread a refreshing twist with Thandai Malai Kulfi. When thandai is already seasonal favorite, turning it into a frozen dessert feels like the perfect celebration upgrade. After a hearty plate of Mangshor Jhol or Sunday Chicken Curry and rice, serving chilled, creamy kulfi makes for a delightful finish that both kids and adults enjoy.
Thandai Malai Kulfi blends the festive charm Holi’s iconic drink with richness of a traditional Indian frozen dessert. Instead of serving thandai in a glass, this version transforms those aromatic flavours into a dense, sliceable treat that melts slowly and beautifully. It carries the warmth of spices and the comfort of milk-based sweets in every bite.
One of the best parts about this recipe is that it keeps things light. Unlike many kulfi recipes that rely on generous amount of cream, this version skips it altogether. The milk is gently simmered until it thickens naturally, creating a creamy texture without extra heaviness. The result is a lower-calorie dessert that still feels indulgent enough for festive celebrations.
Kulfi has long been associated with Indian summers. As the temperature rise, kulfi stalls begin appearing on streets across the country, offering a range of seasonal flavours. From fruity variations to nutty classics, each region adds its own touch. In Kolkata especially, kulfi sold in earthen pots has a unique depth of flavour and rustic charm that many people fondly remember. While traditional clay molds lend a special taste and aroma, modern kulfi molds or popsicle makers work just as well at home.
Thandai itself is deeply connected to Holi. Traditionally prepared by soaking and grinding nuts, seeds and spices, it is known for its cooling properties. For a quicker approach, ready thandai masala can be blended with milk and cooked down to create the kulfi base. Once thickened and sweetened, the mixture is poured into molds and left to freeze until firm. Patience is key here- allowing ample freezing time ensures the perfect dense and creamy texture that defines a good kulfi.
Unlike western ice cream, kulfi is not churned. This gives it a solid, compact structure and a rich mouthfeel. Its slow melt and concentrated flavour make it an ideal dessert for gatherings and festive meals. If you’re looking to add something special to your Holi menu this year, no cream Thandai Malai Kulfi is a simple yet impressive choice. Its festive, flavourful and a wonderful way to end a celebratory meal on a cool, sweet note.
Ingredients needed for Thandai Malai Kulfi:
This kulfi comes together with a handful of pantry staples, especially if you already have thandai masala on hand.
Thandai Masala Powder: Use Homemade Thandai Masala or store bought one. Fine Thandai Masala Powder recipe Here!!
Whole Milk: Full-fat milk gives the creamiest texture and authentic richness. For an even denser result, half and half works well.
Sweetener: Regular sugar blends smoothly into the mixture and balances the flavours beautifully.
Saffron: Adding a few strands enhances the aroma, colour and overall appeal, though it can be skipped if unavailable.
Serving suggestions:
Enjoy Thandai Malai Kulfi straight from the mould or enhance its look by coating it with finely chopped nuts, powdered pistachio or a light dusting of rose powder before serving. This frozen treat keeps well in the freezer for up to a month when sealed properly. The prepared thandai powder can be refrigerated in an airtight jar and remains fresh and aromatic for up to a year.
Ingredients:
For Thandai Malai Kulfi:
2 lts Whole Milk
1 cup Granulated Sugar
8-10 Saffron strands
For Thandai Powder:
2 tbsp Cashew nuts
2 tbsp Almonds
2 tbsp Pistachio
2 tbsp Melon seeds
2 tbsp Poppy seeds
- 1 1/2 tbsp Fennel seeds
- 1 tsp Black peppercorn
- 8- 10 nos. Green Cardamom
- 1 small stick of Cinnamon
- 4 tbsp Dried Rose Petals
For Garnish:
1/2 cup Powdered Pistachio
1/4 cup Powdered Rose Petals
Preparation:
For Thandai Powder:
- Step 1: In a frying pan add cashew nuts, almonds, pistachio, melon seeds, poppy seeds, fennel seeds, black peppercorn, green cardamom, broken cinnamon stick and dried rose petals and dry roast for 5-6 minutes.
- Step 2: Transfer them into a grinder and grind into a fine powder. Store the Thandai masala in an air tight container in a refrigerator at all times.
For Thandai Malai Kulfi:
- Step 3: Next, take 1 litre whole milk in a large and heavy bottom pot. Do stir when the milk gets heated up, so that it does not burn from the bottom.
- Step 4: Lightly roast the saffron to intensify the colour. In a small bowl take 2-3 tbsp warm milk and add 8-10 saffron strands. Allow the saffron to soak for 15-20 minutes. The milk will change colour.
- Step 5: Continue to cook the milk on low flame till it reduces to 1/3 of its original volume. Keep on stirring and remove the clotted cream or malai which forms on top of the milk and add it back to the milk. Also keep on scraping the dried milk solids from the sides and add them back to the milk.
- Step 6: Keep the flame to low, add thandai powder and sugar, stir to dissolve.
- Step 7: Continue to cook the kulfi mixture on low flame until it thickens. Add the saffron milk, stir to combine.
- Step 8: Then turn off the heat. Keep aside and let the mixture cool at room temperature. Once cooled, pour the kulfi mixture into the kulfi moulds or matkas and tightly cover with aluminium foil. Make a small slit using a knife and insert an ice cream stick.
- Step 9: Keep in the freezer to set for 8 hours or overnight. To get kulfi out of the mould, rub with your palms, gently loosen the sides and pull the wooden skewer.
- Step 10: Garnish with some pistachio powder and dry rose petal powder.
- Step 11: Serve immediately. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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