How to make Masala Chai Kulfi -
Kulfi with the flavour of masala chai – unique but tasty all the same. The ever loved masala chai (spiced tea) gets a summer makeover with this easy and delicious kulfi (Popsicle). Served here over some biscuit crumble and a bourbon chocolate syrup to make this perfect for fabulous entertaining
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Masala chai, Fennel seeds (saunf) (सौंफ)
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Kansar Panchakhadya Lauki ki Kheer - SK Khazana Motichoor Parantha with Rabdi
Masala Chai Kulfi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Masala Chai Kulfi Recipe
Masala chai 1 1/2 cups
Fennel seeds (saunf) 2 tablespoons
Pistachios roughly chopped 2 tablespoons
Dried ginger powder (soonth) 1 teaspoon
Rabdi 3 cups
Method
Step 1
Dry roast fennel seeds in a non-stick pan till they change colour. Cool and grind to a fine powder.
Step 2
Dry roast pistachios in the same pan till crunchy.
Step 3
Put 1 teaspoon fennel powder in a bowl and store the remaining in an airtight container. Add dried ginger powder, masala chai, roasted pistachios and rabdi and mix well.
Step 4
Pour into individual round kulfi moulds and freeze for 8-10 hours.
Step 5
Arrange on a serving plate and serve immediately.
Nutrition Info
Calories : 1205 Kcal
Carbohydrates : 105.3 gm
Protein : 49.1 gm
Fat : 65.6 gm
Other : Calcium- 1835mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
