Kick-starting popsicle season with the flavor of the month. Thandai is the quintessential drink of Holi. It is made by steeping milk with mix of powdered nuts, seeds, spices and dried rose petals. I have infused the same flavors into these delicately spiced and deliciously cool treats. Happy Holi to all who celebrate!

Recipe

Thandai Kulfis

(Makes 6 kulfis)

Ingredients

For the thandai powder:
6 black peppercorns (kali mirch)
2 green cardamoms (choti elaichi)
1/2 tsp fennel seeds (saunf)
1/2 tsp poppyseeds (khus khus)
1/8 tsp ground nutmeg (jaiphal)
2 tsp dried rose petals
1 tsp melon seeds (magaz), roasted until they change color and pop
2 tsp blanched almond slivers
2 tsp cashew bits
Pinch of saffron

For the kulfi base -
1 cup cream (I used Amul Fresh Cream)
1/3 cup sweetened condensed milk
1/2 cup milk
2 tsp cornflour

Method

In a blender, combine all the ingredients for the thandai mix and pulse until finely powdered.

In a heavy based saucepan, combine the thandai powder with the milk and cornflour. Whisk well so the cornflour dissolves. Bring to a gentle boil over medium-low heat, whisking continuously. Whisk until the mixture thickens (about 5-7 minutes). Turn off the heat and leave the mixture to cool.

In a mixing bowl, whisk the cream and condensed milk together. Add the thandai mixture and mix until well incorporated.

Pour the mixture into kulfi molds and freeze for 40 minutes. Insert a wooden skewer into each kulfi and freeze again for about 6 hours or until set.

To unmold, dip the molds in very hot water a few times. Extract the kulfis and serve immediately.