Matka Kulfi | How to Make Matka Kulfi | Malai Kulfi | Kitchenstagram
If you love Matka Kulfi, now is the perfect time to make some at home. With summer here, a chilled treat is always welcome as a dessert. Making kulfi at home is quite easy, requiring no special skills or fancy gadgets. Matka Kulfi or Malai Kulfi, is a popular frozen traditional Indian Ice cream, made with milk and sugar. This dessert is denser and creamier than regular ice cream. There are various ways and flavours to prepare kulfi, with matka kulfi being the basic version. Creamy Malai Kulfi is delicious summer treat. Made with simple ingredients, this eggless Indian ice cream is flavoured with cardamom and nuts.
Traditionally, thickened sweetened milk was sealed in conical molds and placed in a large earthen pot, known as Matka with ice and salt. The pot was shaken until the kulfi set. Today, matka kulfi is frozen and served in tiny single-serve matkas.
Kulfi recipes are traditionally prepared by evaporating thick, sweetened and flavoured milk, known as rabri. Rabri is a creamy, thick preparation made by reducing milk to one-third of its original volume. Kulfi made this way with rabri tastes exceptional and cannot be compared to store-bought kulfi. The best part of this method is that no thickening agents like cornstarch are needed. However, preparing kulfi this way takes time and requires continuous stirring while the milk simmers. The effort is worth it, as the evaporated milk is later chilled in kulfi molds or matkas to achieve the proper shape. The texture is unlike ice cream but is incredibly delicious.
For preparing kulfi always use heavy-bottom pot. As the milk heats for longer, it starts to stick to the bottom and can burn, resulting in a strong smoky flavour in the final product. Always use full cream milk for a creamier and thicker consistency. The evaporation step can be time-consuming, requiring patience to stir and scrape the edges until the milk reduces to one-third. Continuous stirring during cooking is crucial. Adding a paste of almonds, cashews, sugar, green cardamom and milk powder provides flavour and texture to the kulfi.
Using clay Kulfi pots or Matka is recommended if available, as they give the kulfi an amazing fragrance and nostalgic feel. If you don’t have matkas or kulfi molds, plastic cups and glasses can be used to shape the kulfi. Ensure to cover the top of the matkas or glasses while the kulfi is freezing to prevent moisture accumulation and formation of a hard top layer.
Ingredients:
1 litre whole milk
1/2 cup sugar
a pinch of saffron
To grind:
2 tbsp sugar
4 tbsp milk powder
A few Almond ( soaked overnight)
A few cashew (soaked overnight)
4 no. Green cardamom
Preparation:
- Step 1: Firstly, in a blender jar add soaked almonds, soaked cashews, sugar, milk powder and green cardamom and blend everything till you get a smooth paste. Keep aside.
- Step 2: Next, take 1 litre whole milk in a large and heavy bottom pot. Do stir when the milk gets heated up, so that it does not burn from the bottom.
- Step 3: Continue to cook the milk on low flame till it reduces to 1/3 of its original volume. Keep on stirring and remove the clotted cream or malai which forms on top of the milk and add it back to the milk. Also keep on scraping the dried milk solids from the sides and add them back to the milk.
- Step 4: Keep the flame to low and add sugar, stir to dissolve.
- Step 5: Then add a pinch of saffron strands. Stir to combine.
- Step 6: Next, add the prepared paste and stir to combine.
- Step 7: Continue to cook the kulfi mixture on low flame until it thickens. Then turn off the heat. Keep aside and let the mixture cool at room temperature.
- Step 8: Once cooled, pour the kulfi mixture into the matkas. Top with some chopped pistachio, almonds and few saffron strands.
- Step 9: Tightly cover with aluminium foil and freeze for 8 hours or overnight.
- Step 10: Remove from freezer and allow to stand for a few minutes and serve. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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