Doodh Patti Chai Recipe | Milk Tea

Doodh Patti Chai | Milk Tea || How to Make Doodh Patti With step-by-step photos and videos with English subtitles

Doodh Patti is an art of its own. There are so many varieties of chai all around the world that you probably haven’t even tasted a portion of them. But in Pakistan, there is one type of chai that ranks above all. The king of chai, the Pakistani Doodh Patti_This doodh Patti chai recipe is a different recipe. Instead of water, milk is the main ingredient. 

This is my old post. Now I put the doodh Patti chai video in this post. And with some other essential editing

Ordinary Chai doesn’t contain Cardamom, but this Chai contains Cardamom, which is going to give a different taste to your chai. Perfect for a special guest or special person in your life. 

You might like this:

Special Shireen chai 

Pink Kashmiri tea

Dalagona coffee

Cinnamon clove tea

Masala chai

If you have tried this Doodh Patti Chai Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube

                                                                        

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                 

Pour milk into the pot/saucepan.n 

Then pour water into the pot/saucepan.

Bring it to a boil

Stir occasionally

Here are 2 tea bags, green cardamom, and sugar

Now put all these ingredients.s

Mix them together very well. 

Let it cook for around 2-3 minutes over a low-medium flame.

Now you can see it tart boiling in the doodh Patti.

Stir well and allow to simmer for around 3-4 minutes over a low flame.

Now that Doodh Patti tea is done, pour it into the serving mugs.

Serve hot with cookies, samosa, kabab, and French fries. 

Kulfi Recipe Without Khoya | Homemade Kulfi Powder

    

Kulfi Recipe Without Khoya | Homemade Kulfi Powder | The Ultimate Frozen Dessert with Step-by-Step Photos and Video

Kulfi is a beloved and delectable frozen treat that has captivated taste buds across the subcontinent and is steadily gaining popularity in Western countries. This creamy dessert is particularly refreshing during the scorching summer months, not only providing a delightful way to cool down but also serving as an appetite stimulant when the heat often dampens cravings.

 

In an era overshadowed by challenges like global warming and climate change, which contribute to increasingly harsh weather conditions, kulfi emerges as a comforting and enjoyable remedy for those seeking respite from the oppressive heat.

 

This particular kulfi recipe stands out by omitting khoya, opting instead for a homemade kulfi powder that intensifies flavor and can be conveniently stored in an airtight jar in the refrigerator for up to a month, always ready for a sweet treat.

For a detailed recipe, watch my video where I explain the steps one by one.

                                              

My latest kulfi Recipe Video:

Main Ingredients in Kulfi:

**Milk:**

The cornerstone of a truly scrumptious kulfi is fresh, full-fat cream milk. Unlike processed alternatives, fresh milk retains its rich, natural qualities, ensuring that your kulfi not only holds its delightful shape but also boasts a robust flavor when frozen. Processed milk, with its tendency to defrost more quickly, is less suitable for this lavish dessert.

**Sugar:** 

This recipe calls for just a spoonful of granulated sugar, perfectly adjusted to suit personal preferences since the homemade kulfi powder already contributes its own sweetness. For those mindful of their sugar intake, artificial sweeteners can be a suitable alternative.

 

**Kulfi Powder:**

The heart of this kulfi recipe lies in the homemade kulfi powder, which dramatically elevates the dessert's flavor profile. Easy to prepare, it requires only four simple ingredients: a medley of nuts, sugar, fragrant green cardamom, and milk powder. This harmonious blend not only enhances the taste but also enriches the overall kulfi experience, making each bite a creamy delight.

                                           

 You might like this:

Kulfa icecream

Mango icecream

Khoya Kulfi Recipe

Chocobar icecream 

pista kulfi

Have you tried Kulfi Without Khoya? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube

 Like Our Videos? Then, follow and subscribe to us on YouTube to receive the latest Recipe Video updates.

                            

How to make kulfi recipe without khoya

Step 1:

Begin by pouring the fresh milk into a pan and allowing it to

Simmer gently for approximately one-quarter. The slow 

cooking process helps concentrate the milk’s flavors, setting

the stage for a richer kulfi  

                                  

Step 2:

In a grinding jar, combine almonds and pistachios, adjusting the proportions based on your preference. For an added crunch, you may include cashew nuts, although my version does not. Next, add in the green cardamoms and a spoonful of sugar.

                     

And blend until you achieve a fine powder. 

                         

Transfer this nutty mixture into a bowl and incorporate full-fat milk powder, mixing thoroughly to create a smooth, aromatic kulfi powder. Set this aside—it'll be the secret weapon for adding depth to your kulfi.

                                         

3rd step:

In another pan, bring the reduced milk to a gentle boil and add more sugar to taste, keeping in mind that the kulfi powder will lend its sweetness. Stir diligently until the sugar has fully dissolved. 

                                   

Gradually introduce the kulfi powder, continuing to stir over medium-low heat to avoid any lumps from forming.

                       

As the mixture thickens into a luscious base, remove it from the heat and allow it to cool completely.

                 

Once cooled, transfer the mixture to the refrigerator for about four hours; this ensures the kulfi remains soft and prevents undesirable crystallization.

                                          

Final step:

For the kulfi molds, I opted for simple plastic glasses covered with foil sheets. The foil acts as an excellent conductor of heat, whether hot or cold. Gently pour the kulfi mixture into the glasses, sealing the tops with the foil sheet.

                             

Insert a kulfi stick (when traditional sticks aren't available, ice cream sticks work beautifully as a substitute).

 

Place the molds in the refrigerator, setting the temperature to freezing point, and allow them to chill for 8 to 12 hours to achieve a perfect set.

                             

After a solid 12-hour freeze, remove the kulfi molds from the refrigerator and let them sit at room temperature for 2-3 minutes to slightly soften. 

Avoid immersing the molds in water, as the hot temperature may cause the kulfi to melt prematurely. Carefully extract the kulfi and place it onto a serving platter.

                

For an added touch, sprinkle crushed nuts over the top and slice it into elegant portions. 

 

To elevate the flavor experience even more, consider garnishing with falooda sev and a few drops of aromatic rooh afza syrup.

Serve immediately and delight in every creamy, flavorful bite of your homemade kulfi! Enjoy!

                                            

                                             

Pista Kulfi Recipe | Pistachio Kulfi

                               

Pista Kulfi | Pistachio Kulfi || How to make Pistachio Kulfi with step-by-step photos

Pista Kulfi is a delicious and indulgent frozen dessert made with milk, sugar, pistachios, khoya, and cardamom powder. 

 

Kulfi is a traditional dessert from Pakistan that is also very popular in neighboring countries like India and Bangladesh. While kulfi has a texture and appearance similar to regular ice cream, it is richer and creamier. There are many variations of kulfi, but today I will be sharing the recipe for Pista Kulfi.

                                

The history of kulfi reveals that the word "kulfi" originates from Persian. This delightful frozen dessert dates back to the Mughal dynasty, and even earlier, sweet, thick evaporated milk was popular among the Hindu community. The Mughal chefs enhanced this mixture by adding pistachios and saffron and shaped it into cones using a deep-freeze process with slurry ice.

 

To make kulfi, khoya is the primary ingredient, while the method for preparing various flavored kulfis remains largely the same. At the end of the process, any desired flavor can be added to create different varieties of kulfi.

                                                       

Recipe Notes:

Firstly, use full cream milk for the best results. You can also replace sugar with condensed milk, which adds a nice flavor and thickness. 

 

To prepare badam kulfi, add chopped almond pieces or use almond powder. It’s important to use a thick-bottomed pan and stir occasionally to prevent the milk from burning.

 

You can use ice cream popsicle molds or kulfi molds to create the perfect kulfis, similar to those served in restaurants. I added a few drops of color because I've heard that artificial food coloring isn't good for health, which is why my pista kulfi doesn't look very green. 

 

I also tend to avoid using colors in my dishes; for instance, if you’ve seen my mango ice cream recipe, you may have noticed that it isn’t as yellow as other mango ice cream recipes. Similarly, my kulfi doesn’t appear very green. However, you can add more color if you want your kulfi to be greener. 

 

Overall, the taste of my kulfi is quite similar to the ones you find in the market. Alhamdulillah!

For the best result, follow my detailed step-by-step photo instructions and tips.

You can check out my other similar recipes:

Khoya Kulfi

Kulfi falooda

Falooda ice-cream

Mango ice-cream

Falooda milkshake

Pakola milk drink

If you have tried this Pista Kulfi, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                                                                        

Like Our Videos? Then follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                       

To make this pista kulfi, first chop the pistachios.

                       

Then, in a thick-bottomed pan or non-stick pan, pour the milk and bring to a boil on medium flame. Once the milk comes to a boil, add green cardamom powder.

                           

Give a good stir to the milk by adding sugar until the sugar is dissolved. Next, add khoya to the milk and give it a goo.d Furthermore, simmer the milk for 30 minutes and keep on stirring in between

                         

Additionally, add chopped pistachio to the milk_Stir to combine well, Simmer for 5-10 minutes or till the milk thickens completely.

                        

Towards the end, drizzle some green color into the mixture.

                                

Mix it up and allow the thickened milk to cool completely. This may take at least an hour. After the milk mixture is cooled completely, keep it in the fridge for at least 3-4 hours.

                  

Take out the milk mixture from the fridge_Whisk the milk with the help of a whisk for 2-3 minutes.

                        

Now take a mold or plastic glass and fill it with the mixture_Fill each mold with the mixture and sprinkle some additional pistachio if you want

                                    

Cover the mixture with the lid, and keep in the deep freezer for at least 8-10 hours minimum_For a better result, leave it for 12 hours.

                                      

Once the kulfi is set completely, take them out of the fridge_Then slowly warm them up by rubbing them in between your hands. You can also dip them in warm water to remove the kulfi from the mold/glass.

                            

At the time of serving, garnish the kulfi with a few chopped pistachios.                     

Finally, serve kulfi immediately.