India x Thailand
Thai tea kulfi
Bangkok's favourite iced tea, slowly reduced and frozen on a stick. Cutting chai's fancy cousin.
60 minTime
11 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original276kcalsame
11 gproteinsame
0 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Simmer the milk in a wide heavy pan on medium low heat for 30 minutes, stirring often, until reduced by half.
- 2Add the tea leaves and star anise and simmer 5 minutes, then strain.
- 3Stir in the condensed milk, evaporated milk, milk powder, cardamom, vanilla and salt. Simmer 5 minutes until custard thick.
- 4Cool completely, pour into kulfi moulds and freeze for 6 hours or overnight.
- 5Dip each mould in warm water for 10 seconds and unmould. Roll the sides in pistachio.
Serve it like this
Lay the kulfi on a chilled plate, slice in half on the diagonal, drizzle a thin ribbon of condensed milk and scatter pistachios and a single star anise.
