Masala Chai Kulfi Recipe With Bourbon Chocolate Syrup
Make this creamy Masala Chai Kulfi with biscuit crumbles & dry rose petals on top and serve it as a Indian Dessert for parties or for the festival of Holi or Diwali.
Masala Chai Kulfi Recipe is a delicious kulfi recipe made out of ever loved masala chai (spiced tea). The masala chai gets a summer makeover with the delicious kulfi. Masala chai is always enjoyed during a cold morning or on a rainy day; this kulfi recipe is a twist to the masala chai can be enjoyed on a sunny day or for the festival of Holi.
Masala Chai Kulfi can be served with biscuit crumbles, bourbon chocolate syrup and some dry rose petals on top, to enhance the flavours of Masala Chai Kulfi as your mind blowing Indian Party Dessert. Serve this masala chai kulfi for the festival of holi or for the diwali party when you have friends over at home for parties.
You will also enjoy other Kulfi recipes which can be served on a summer day to your loved ones.
For the Masala Chai
- 2 cups Water
- 1/2 cup Milk , warm
- 1-1/2 teaspoons Assam black tea leaves
- 1/2 inch Ginger , grated
- 2 Cardamom (Elaichi) Pods/Seeds
- 1/2 inch Cinnamon Stick (Dalchini)
- 4 Whole Black Peppercorns
- 1/2 teaspoon Dried rose petals
- 2 Cloves (Laung) For the Kulfi
- 2 cups Milk
- 2 tablespoons Custard powder
- 200 grams Condensed Milk
- 1/4 cup Pistachios , chopped For the biscuit crumble
- 10 Marie Biscuit
- 1 inch Butter
- 2 tablespoon Almond Meal (Badam Powder) For the bourbon chocolate syrup
- 100 grams Dark chocolate , (70%)
- 50 grams Fresh cream
- Bourbon , as per your taste
- Salt , as required
How to make Masala Chai Kulfi Recipe With Bourbon Chocolate Syrup
To begin making the Masala Chai Kulfi, we proceed by making the masala chai first.
In a pestle and mortar or a mixer grinder, blend the cardamom, cinnamon stick, black peppercorns, cloves and ginger to a fine powder.
Place water in a saucepan, bring it to a boil and add the spices. Add the tea leaves, bring to a boil and simmer for 1 min. Now add add sugar and milk as per taste. Stir to combine and turn off the heat.
Strain into a container and let the masala chai cool completely.
To make the kulfi, add the milk and custard powder to a saucepan. Place the milk on medium heat and keep stirring continuously until the milk thickens to form a custard like consistency. Add the masala chai mixture to the kulfi mixture and keep stirring.
Once the milk has reached a custard like consistency, add the pistachios and allow it to cool completely.
Once the masala chai kulfi mixture has cooled, stir in the condensed milk and combine well till you get a creamy kulfi mixture. Pour the masala chai kulfi into molds and freeze for at least 12 to 15 hours.
To make the biscuit crumble, powder the Marie biscuits with a rolling pin. Mix the almond meal to it. Add butter to the mixture so it has a sand like texture.
Bake at 180 C for 10 mins till the mixture is golden brown in colour .Remove from the oven and cool before serving.
For the sauce, melt the chocolate in a pan by double boiling method. If not, you can melt the chocolate in a microwave. Just ensure you stir the chocolate every 20 seconds to keep it from burning.
Remove from flame and add the cream and bourbon, a dash of salt and mix thoroughly. Keep in the fridge to cool completely.
To serve the Masala Chai Kulfi, on a plate lay down the biscuit and place the kulfis on top of them. Add a drizzle of chocolate sauce on top of Masala Chai Kulfi and some chopped pistachio and enjoy.
Swayam is a banker by profession who must work to pay for a dirty little eating habit. "I love my books, am yet to meet a piece of chocolate I didn't like and I love rainbows". Swayam cooks from her memory and her heart. She loves to experiment a lot with various cuisines of the world. Recently she had one of her recipes featured on the menu of a restaurant, The Egg Factory in Bangalore. She is self-confessed coffee friend, a quintessential night owl and kicks off her mornings with Yoga. She is also an Odissi dancer that she uses to unwind after a long day.