Kulfi is one of those desserts that instantly brings back memories of hot summer days and street vendors with their colourful carts. It’s creamy, sweet, and has that perfect melt-in-your-mouth texture.
Chai-Infused Kulfi Recipe
This recipe takes the traditional kulfi up a notch by infusing it with the warming, aromatic flavours of chai. Imagine hints of cinnamon, cardamom, and cloves coming together in every bite – it’s a true celebration of Indian spices. Plus, it’s surprisingly easy to make at home. Whether you're craving a nostalgic treat or trying kulfi for the first time, this chai-inspired version will be your new favourite.This recipe is simple yet packed with flavour, giving you a taste of India in every bite. With just a handful of ingredients and no fancy equipment, you’ll have a delightful frozen dessert that’s perfect for any occasion.
Ingredients
- 600ml whole milk
- 1 cup cream
- 125ml sweetened condensed milk
- 2 Tetley Masala tea bags
- 2 cinnamon sticks
- 6 cardamom pods
- 2 cloves
- 25g about 2 tablespoons chopped pistachios (optional)
- 25g about 2 tablespoons chopped almonds (optional)
- A small pinch of saffron strands optional
- 1 teaspoon rose water
- 1/4 teaspoon cardamom powder
Instructions
- In a heavy-bottomed saucepan, bring the milk to a boil over medium heat, stirring frequently to prevent it from scorching. Add the cinnamon sticks, cardamom pods, cloves, and a pinch of saffron. Add the Tetley tea bags directly into the milk, and let them steep for 10-15 minutes, until the milk takes on a light chai colour and flavour. The milk will thicken and take on a slightly caramelised colour.
- Sweeten and Flavour:
- Add the sweetened condensed milk to the reduced milk. Stir well to combine and continue cooking for another 10 minutes, until the mixture thickens further. Flavour with rose water and ground cardamom.
- Add Nuts and Saffron (Optional):
- If using, add the chopped pistachios, almonds, and saffron strands. Stir to incorporate them into the mixture.
- Cool the Mixture:
- Remove the saucepan from the heat and let the mixture cool to room temperature. Then whisk in the cream. Strain the cooled mixture through a sieve.
- Freeze the Kulfi:
- Add almonds, pistachios, and rose petals into each kulfi mould. Pour the mixture into kulfi moulds or small paper cups. Insert a popsicle stick into each mould, then cover and freeze for at least 6 hours or overnight, until the kulfi is fully set.
- Serve:
- To serve, dip the moulds briefly in warm water to loosen the kulfi, then gently remove it. Enjoy your Tetley chai-inspired kulfi as a refreshing and flavourful treat!