Instant Thandai Kulfi

• Soak nuts, seeds, and spices for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• Approximately 1/4 cup blanched almonds
• Approximately 1/4 cup cashews
• Approximately 1/4 cup pistachios
• Around 1/4 cup melon seeds
• About 1/4 cup poppy seeds (khus khus)
• Approximately 2-3 tablespoons fennel seeds (saunf)
• A few green cardamom pods
• A few whole black peppercorns
• A small handful dried rose petals
• A pinch saffron
• Hot water
• Several small cubes paneer
• Generous drizzle honey (sweetener of your choice)
• Crushed pistachios
• Wooden popsicle sticks

1. 1Combine blanched almonds, cashews, pistachios, melon seeds, poppy seeds, fennel seeds, green cardamom pods, whole black peppercorns, dried rose petals, and saffron in a bowl.
2. 2Pour hot water over the combined dry nuts, seeds, and spices, then leave them to soak for 30 minutes.
3. 3Transfer the entire soaked mixture, including the soaking water, to a blender jar.
4. 4Blend the mixture very well until a smooth, pale greenish-yellow paste or thick liquid is formed.
5. 5Add small cubes of paneer and a generous drizzle of honey to the blended mixture in the blender.
6. 6Blend the mixture again until everything is fully incorporated and smooth.
7. 7Sprinkle some crushed pistachios and dried rose petals at the bottom of square silicone molds.
8. 8Pour the prepared Thandai mixture into the silicone molds.
9. 9Carefully cover the filled molds with aluminum foil.
10. 10Make small slits in the foil and insert wooden popsicle sticks into each kulfi pop.
11. 11Place the molds in a freezer until the kulfi pops are completely set and frozen solid.
12. 12Gently remove the frozen kulfi pops from the silicone molds.
13. 13Serve the finished Thandai Kulfi Pops garnished with a sprinkle of crushed pistachios and dried rose petals.

These instructions are our analysis of the original video. Watch on YouTube →