Thandai Kulfi Recipe | How to Make Thandai Kulfi from Scratch

Thandai Kulfi #Recipe

Thandai Kulfi is a rich kulfi and is full of flavours from the Thandai Syrup. If you have some ready to use Thandai syrup, making these is just a breeze.

Kulfi or Ice-cream? What do you like more?

I prefer kulfi over a scoop of ice-cream any day. 

Period.

This recipe has been there in my drafts for a long while. I had made these to use up the last bits of the Homemade Thandai Syrup I had made for Holi. Since I had not posted anything in a long while here, I decided to share this one to cut short my absence from this space.

By the way, have you ever made Thandai Syrup at home? If not, try it the next festive reason - I bet you will never want to buy a bottle of readymade syrup ever. It comes out THAT GOOD. 

Coming back to the recipe for today, I just used the thandai syrup to flavour and sweeten the thickened milk used for making these kulfis. Since Thandai syrup is already flavoured with nuts, cardamom, saffron, etc., there is no need to add anything more.

These kulfi were just perfect - with just the right flavour of Thandai. I am going to make these again whenever I made the thandai syrup. Let's check out the recipe.

Thandai Kulfi Recipe

Ingredients:

800 ml full-fat milk.

3 tbsp milk powder

1/4 cup thandai syrup ( Have you tried this Homemade Thandai Syrup yet?)

2 tsp cornflour stirred in 1 tbsp milk

Process:

1. In a non-stick pan, heat milk. When it comes to a boil, turn the heat to medium and let it simmer till it reduces to about half in volume. It can take about 25-30 minutes. Keep stirring in between and scrap the sides too.

2. Add the milk powder, cornflour mixture and stir well. Heat for another 5 minutes. Corn flour helps in further thickening the milk and thus giving it a creamy texture. Add the thandai syrup and stir again. Turn off the heat.

3. Let it cool down to room temperature and then fill the liquid into the kulfi moulds.

6. Freeze it for 8 hours or overnight.

7. Take the kulfi out of the freezer, 5 minutes ahead of serving.  Unmould and serve immediately.

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Here are some more KULFI recipes that you can try:

Dulce de Leche Malai Kulfi
Quick No Cook Malai Kulfi
Cardamom Kulfi
Malai Kulfi - Using Condensed Milk

Thank you for stopping by! Cheers!

Dahi Wali Hari Chutney Recipe | Green Chutney with Yoghurt | Dips Recipes

Dahi Wali Hari Chutney #Recipe

Dahi Wali Hari Chutney ( green chutney with yoghurt) is a great dip that goes very well with tikkas, cutlets and kebabs. It can also be used for smearing inside of bread slices in sandwiches. It goes well as a dip with veggies too – like cucumber and carrot sticks. 

I am sharing the recipe for Dahi Wali Hari Chutney on the last day of BM#77 under condiment theme

This green chutney is slightly different from the regular green chutney as yoghurt or dahi is added to it. Let's check the recipe straight away.

Dahi Wali Hari Chutney

Ingredients:

½ cup hung curd
½ cup mint leaves
½ cup coriander leaves
2 cloves garlic
1 green chilli
Salt to taste
½ tsp sugar
½ tsp roasted cumin powder
A dash of lemon juice

Process:

In a chutney mixer jar, add all the above ingredients and blend it till you get a smooth chutney.

Check the seasoning and adjust as per your taste.

If you like a thicker version of this chutney, blend everything except for the hung curd. Whisk the hung curd well into the green paste to get a thick dahi wali hari chutney.

Note:

1. You can adjust the green chilli as per your taste.

Other dips and condiments recipe you can check here.

Creamy Mint Dip
Tamarind & Dates Chutney
Green Chutney

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sweet Pineapple Raita Recipe | How to Make Sweet Pineapple Raita

Sweet Pineapple Raita #Recipe

Sweet Pineapple Raita makes for a great accompaniment to any meal. Mildly sweetened yoghurt flavoured with cardamom, saffron with tiny chunks of sweetened canned pineapple, this sweet pineapple raita is a treat in itself.

When I first had pineapple raita for the first time at a restaurant when we were enjoying a holiday in Kumbhalgarh, Rajasthan, I thought it was a strange combination, even though it tasted great. Since then I have spotted this dish in the menus of most restaurants and seems like it is quite popular these days. These days whenever I have leftover canned pineapples at home, I make this raita.

I have learned to make pineapple raita two ways - savoury and sweet. I am sharing the recipe for the sweet version today. I learnt this from my DH's aunt. She puts in a lot of effort in making any raita. She first makes the hung curd and then whisks the curd using water to get the right consistency for raita. She then sieves it through a nylon net to get a creamy yoghurt. After that, she flavours the yoghurt as needed. However, most of the time I take a shortcut - I just whisk my set yoghurt and proceed with the recipe. If you are not crunched for time, you may proceed with the elaborate process.

The recipe for this version of raita is quite similar to shrikhand - it's just that we are adding pineapple here and the yoghurt is thinner than that used in shrikhand. Let's check out the recipe now.

Sweet Pineapple Raita Recipe

Ingredients:

2 cups thick yoghurt
3-4 tbsp sugar, adjust to taste
1/2 tsp powdered cardamom
10 strands of saffron, rubbed in a mini pestle and mortar with a pinch of sugar and a few drops of water
1 cup chopped canned pineapple ( I use Delmonte)

Process:

1. Beat the yoghurt with a whisk to get smooth beaten yoghurt. Alternatively, you can sieve it through a nylon net.

2. Add sugar, cardamom and rubbed saffron to whisk again. Keep it chilled.

3. Right before serving, add the chopped canned pineapple and serve immediately.

4. It tastes best chilled. Enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Lacche Wala Kairi Paak | Instant Sweet Mango Pickle | From Scratch

Lacche Wala Kairi Paak | Instant Sweet Mango Pickle #Recipe

Lacche Wala Kairi Paak or Instant Sweet Mango Pickle is a sweet Indian condiment that is prepared by cooking raw grated mangoes in sugar and is then flavoured with cardamom and saffron.

Growing up I remember my brother loved this and my nanima (maternal grandmother) would make it for him every now and then when green mangoes were in season.

This sweet pickle is one of DH’s favourite condiments too. That is perhaps one of the reasons why you will find a big jar of this raw mango jam or Kairi Paak (as called in my mom’s place) or Mitha Achar (as called in my in-law's place) in my house every year during the mango season. Even though it is a staple in my house, I never have to make it on my own.

Every year either my mother in law or DH’s maternal grandmother sends us a bottle of freshly made Kairi Paak as soon as raw mangoes are available in the market. This year was no different. But, maybe it was high time for me to make it on my own, so one fine day that jar broke (Thanks to baby M but thankfully no one was hurt).

When I picked the condiment theme for my second leg of Blogging Marathon, a monthly event that is the brain child of Srivalli, I decided to try this out.

Grated raw mangoes are used in making these. So, the texture of the final product is not smooth. This texture sets it apart from the sweet mango chutney which is altogether different both in taste and process of making.

Lacche Wala Kairi Paak Recipe

Ingredients:

200 gm raw grated mango
200 gm sugar
2 cardamom, pounded
10 strands of saffron, rubbed in a mini pestle and mortar with a pinch of sugar and a few drops of water

Process:

1. In a thick bottomed pan mix the raw grated mangoes with sugar and heat it. Do not add any water. The sugar will melt as the mixture gets heated.

2. Keep stirring while it is getting heated for about 10-15 minutes and you will see that the strands of raw mangoes will start becoming translucent. The sugar syrup will also thicken.

3. At this point turn off the heat and add the saffron and crushed cardamom pods. Stir well and let it cool completely before storing it in a clean airtight glass jar.

4. It stays well for about 2-3 months when kept in the refrigerator. You can use it on bread slices as a jam or as a pickle in your regular meal.

Notes:

1. Do not add water to cook the mango and sugar mixture. Even for rubbing the saffron, just use a few drops. If you add saffron without rubbing, you will not get a nice yellow colour in the final product.

2. If you make this in larger quantity, cooking time will need to be adjusted accordingly.

3. Typically, an equal amount of raw grated mango and sugar is used. But, you may decrease the sugar quantity to suit your taste buds.

Thank you for stopping by! Cheers!

You can also check out my Homemade Blueberry Jam Recipe here

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Roasted Tomato Salsa Recipe | How to Make Roasted Tomato Salsa From Scratch | Mexican Recipes

Roasted Tomato Salsa #Recipe

Roasted Tomato Salsa is one of the must accompaniments with tortilla chips. It is very easy to make it and the best thing is that it can be made with ingredients readily available in our kitchen. While it can be made instantly, it is best to make it a few hours ahead of serving as the resting time helps in enhancing the overall flavour.

This is my last day of Blogging Marathon under the theme 'Explore Latin American Cuisine' and today I am going to share another Mexican dip that I made to go with my Homemade Tortilla Chips. I make this dip every time, I make anything Mexican for dinner.

If you like your salsa a bit chunky, chopping roasted tomatoes will do. But, if you like it little saucy, puree half of the tomatoes and chop the rest. I like it both ways but, for this post, I have made a chunky salsa. Let's check out the recipe for roasted tomato salsa now.

Roasted Tomato Salsa Recipe

Ingredients:

2 large ripe red tomatoes

1 small onion, finely chopped

Handful of coriander leaves, finely chopped

1-2 green chillies, minced

1 tbsp lemon juice

1 tbsp tomato ketchup

1 tsp sugar

Salt and pepper to taste

Process:

1. Insert a metal skewer into the tomato and roast it on open flame over gas stove till the skin turns blackish and cracks in places. Let it cool a bit and peel the charred skin. Chop the roasted tomato finely.

2. In a bowl add all the ingredients and mix it will. Cover it will a cling film and store in the refrigerator. Salsa always tastes better if it is prepared a few hours in advance before serving time.

3. Serve it chilled with tortilla chips or with any other Mexican delicacies.

Thank you for stopping by! Cheers!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77