Masala chai is my gift to all chai (tea) lovers this summer. The ever loved masala chai(spiced tea) gets a summer makeover with this easy and delicious kulfi (popsicle). Served here over some biscuit crumble and a bourbon chocolate syrup to make this perfect for fabulous entertaining!
Mornings are incomplete without a sip from a gently steaming cup of masala chai for most Indians (ignore me,i’m a coffee addict). Most families rise to the fragrance of chai brewing in old daily used saucepans and the wife or mom shaking you gently to rise and shine. Chit chatting over chai and biscuit, swapping sections of newspaper and sharing random smiles are all mornings are about at most homes. This is a morning ritual at my home too. Sure, our two cups of tea might give way to one cup of chai and one cuppa coffee,but the ritual is there.
The tradition is not just about sharing a cup of innocuous looking tea. Nope..it goes beyond the eyes. The depth of this simple tradition lies in the fact that it becomes a part of you and yours. Mornings that start by sharing a cuppa chai with each other,before the house awakens and little feet run pitter patter on the stone cold marble floors, these moments of quiet solitude help in forming a bond with the spouse, a deep camaraderie that strengthen over the years. We may or may not have breakfast together, mostly coz our timings are a little different and I am usually not a breakfast person, but this simple marriage of tea & coffee is something that we must share. In our house, tea and coffee co-exist peacefully. But lately, tea(chai) hasn’t been making P much too happy. Reason?? Hot steaming cups of chai isn’t exactly what one wants in 44C weather.
Ergo : THIS!!
Masala Chai Kulfi with a bourbon chocolate syrup and biscuit crumble. So, for all the chai lovers out there, here’s my gift to you this summer. Especially for my family who are all chai lovers! I so want to make them the next time you are here and these are definitely happening at the next party I host!
A few days back this particular post kept popping up on my feed. I finally decided to take a look and open the damn link as I felt its destiny trying to signal something. Turns out in that silly post, there was one gem. This one in particular!! Once I saw the pictures, I knew I simply had to give it a try. Though the restaurant variety chose to serve it with a caramel sauce, I felt it was sweet enough already, hence I chose to spike my chocolate with some good old bourbon and make this sauce in case anyone wanted a drizzle.
Disclaimer: I was inspired by the pictures i saw on Buzzfeed of similar masala chai popsicles by @Bombaycanteen. Obviously I have no idea what their recipe is..so the recipe is mine. Just LOVED the concept too much to not give it a try at home. Thanks for the inspiro @Bombaycanteen.
One of my all time favorite summer staples is Kulfi or creamy fusgesicles. For a better want of words, i will be calling it popsicles in this post. If you remember, I had made my first kulfi last year, the ever favorite Malai Kulfi and I still make it quite a bit. After all its one of my favorite things to eat. But these masala chai popsicles are more complex and grow up version of that simple creamy popsicle. This summer I am trying my hands at a series of cold and frozen desserts like the Paan Ice cream I share a few weeks back. That was simply glorious!!! I cant imagine anyone not loving it.. and so does this Aam Panna or raw Mango sherbat I make..obviously I love spiking it a bit for brunches, but mostly plain old aam panna is so delicious, refreshing and good for you in the summers.
Masala chai or tea is a lightly spiced version of your basic milky chai/tea that can be found in most Indian homes. Usually each household has their own spice blend that they swear by. The masala chai recipe I am sharing here is how we make it at home and I swear that it is the best (as will every other household about their own chai :P)
Basically kulfi is like an icecream, only the Indian version of ice cream. Made with creamy rabri, condensed milk and what ever flavor you like, kulfi are delicious and filling. Imagine a rich and creamy texture that’s set and comes in a whole gamut of different flavors. Moveover hot & steaming chai, this summer I am going to have a affair to remember with this frozen masala chai kulfi!
Disclaimer: I was inspired by the pictures i saw on Buzzfeed of similar masala chai popsicles by @thebombaycanteen. The Bombay Canteen is a very famous restaurant in India.Obviously I have no idea what their recipe is..so the recipe is mine. Just LOVED this concept too much to not give it a try at home. Thanks for the inspiro @thebombaycanteen.
- For the masala chai: Makes 2 cups
- 2 cups water
- ½ cup hot milk
- Assam tea - 1½ teaspoons black tea leaves
- ½ inch piece ginger root
- 2 whole green cardamom pods
- ½ inch piece cinnamon stick
- 4 black peppercorns
- 2 whole cloves
- dried rose - ½ tsp
- For the Kulfi:
- Ready made ( made earlier) Rabri - 2 cups
- Condensed milk - ½ cup
- Chopped pistachios - 2 tbsp
- For the biscuit crumble:
- Marie vita - 10 pieces
- Butter - 1 inch cube
- Almond meal - 2 tbsp
- For the bourbon chocolate syrup:
- 70% Dark chocolate - 100 gms
- Fresh cream - 50 gms
- Bourbon - 2 tsp ( adjust as per taste)
- Salt - as needed. about ¼ tsp
- To make the masala chai/ tea:
- Start by keeping the crushed spices and ginger ready. Place water in a saucepan, bring to a boil and add the spices. Remove from the gas and allow the spices to infuse for 5 minutes. Then put it back on the flame, add the tea leaves, bring to a boil and simmer for 1 min.
- Remove, add sugar and milk as per taste. Strain into a container and let it cool completely.
- To make the KULFI:
- Once the chai has cooled completely, add the condensed milk to it and mix till combined.
- Add the rabdi and some pistachios to this mixture, mix well, and pour into kulfi or posicle moulds.
- Put in the fridge overnight or for 8 hours before serving.
- To easliy remove the kulfi from the moulds, run the mould under hot water for 20 secs, lightly tap and remove to a plate.
- Alternately, if you are using ice cream sticks like me, once the kulfi is half set ( after 4 hours), stick any icecream or popsicle stick into the centre of it. Proceed with freezing completely as stated above.
- To make the biscuit crumble:
- Powder the Marie biscuits with a rolling pin. Mix the almond meal to it.
- Now rub the mix with cubed butter till coarse and it resembles sand particles.
- Bake at 180C for 10 mins. Cool before serving.
- To make the sauce:
- Melt the chocolate in a pan using the Baine Marie method (of double boiler). If not, you can melt the chocolate in a microwave. Just ensure you stir the chocolate every 20 secs 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:
- On a plate lay some of the biscuit crumble , top with a kulfi, add some more crushed spices, and drizzle the chocolate sauce as per your desire. A few more chopped pistachios and your gorgeous dessert is ready!!
1. The amount of milk that you add to the tea depends on how milky you prefer it. It is a thing of personal preference.
2. You can make this vegan by using any soy or nut based milk.
3. You can use any sweetener like sugar , honey or even jaggery.
4. I typically put all the spices and lightly crush them with a mortal and pestle. Don't powder the spices. If not crushing, use whole.
5. Ginger has to be crushed!
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