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 ⅓, 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.
1. Add Cardamom Chai to a mixing bowl
2. Mix in sweetened condensed milk
3. Add milk powder and mix
4. In a separate bowl, whisk the double cream
5. Fold the cream into the chai mixture
6. Spoon into moulds of choice and cover with clingfilm
7. Freeze for ⅞ hours
8. 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
Cardamom Chai Kulfi
Equipment
- Balloon whisk
- kulfi moulds
Ingredients
- 180 ml cardamom chai
- 225 ml double cream
- 150 ml condensed milk
- 3 tablespoon full-fat milk powder
Instructions
- In one bowl combine 180 ml cardamom chai, 150 ml condensed milk and 3 tablespoon full-fat milk powder
- In another bowl whip up the 225 ml 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.
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Divya says
Hi, this is a great recipe. Any substitutes for Tuk Tuk Chai? I make chain often enough at home with a full blend of species. Will that work? Thank you!
Hayley says
Hi Divya
Thank you for stopping by at JCO and comment.
Yes, homemade chai (tea) works for this recipe. You can have a look at our CARDAMOM CHAI recipe
Regards
Hayley
cookingwithsapana says
Crdamom chai is everyday affair at our house and we just can't do with the first cup of the day without chai. Kulfi is something , I always prefer over ice creams so this cardamom chai kulfi is a win win for me.