Thandai-rosemilk Creamsicles with coconut milk
 
 
Author:
Ingredients
Thandai mix:
  • 15 Almonds, with skin
  • 10 pistachios, shelled
  • 10 black Peppercorns
  • 1 tbsp Poppy seeds (White) / Poshto / Khus khus
  • 1 tsp Fennel seeds
  • ½ tsp Cardamom Powder
Creamsicles
  • 1 cup full fat coconut milk or 15 oz
  • 1½ cup almond milk or Whole milk(if yo prefer dairy option)
  • ⅓ cup agave nectar
  • 1 tsp cornstarch
  • ⅓ cup of thandai mix
  • 1 tbsp rose water or gulkand
  • 1 tbsp rose sherbet or grenadine(for the color)
  • Chopped pistachios for garnish
Instructions
  1. In a blender, add almonds, pistachios, black pepper, poppy seeds, fennel seeds, cardamom powder and grind it to smooth powder. Don't take it too far or else it would turn into a paste. Set aside.
  2. In a sauce pan on medium heat, mix together the coconut milk, almond milk, cornstarch and 3 tbsp of the agave, until smooth and creamy. Add the thandai powder. Bring it to a simmer for 5 minutes on low flame and turn of the heat. When you dip a spoon or a wooden ladle in the liquid, it should coat the back of the spoon. Set aside and let cool completely for about an hour, stirring every now and then so it doesn't form a skin on top.
  3. Take ½ cup of the almond and coconut milk mixture and blend with the remaining agave nectar,rose water, sherbet/grenadine. Set it separately.
  4. For a layered pop: Divide the coconut/almond milk equally between the popsicle molds. Place in the freezer for 1 hour, or so, then top with the rose sherbet mix. Use a skewer to swirl it. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.
  5. For a single creamy popsicle, mix both mixtures. Pour in small freezer safe popsicle mold or paper cups. Freeze for 30 minutes, then insert the popsicle sticks, and continue freezing for 4 hours, or until firm.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/10/15/thandai-rose-kulfi/