Tetley Chai-Inspired Kulfi
Recipe for Tetley Chai-Inspired Kulfi by Priyanka Chanderdeo
Read more about Tetley and Priyanka Chanderdeo HERE.
INGREDIENTS
- 600ml whole milk
- 1 cup cream
- 125ml sweetened condensed milk
- 2 Tetley Masala Chai 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
METHOD
1. 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 into the milk, and let them steep for 10-15 minutes, until the milk thickens and takes on a slightly caramelised colour.
2. Add the sweetened condensed milk. Stir well to combine and continue cooking for another 10 minutes, until the mixture thickens further. Flavour with rose water and ground cardamom.
3. If using, add the chopped pistachios, almonds, and saffron strands. Stir to incorporate them into the mixture.
4. 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.
5. 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.
6. 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!
