Unlock The Rich Flavors Of Homemade Matka Kulfi Today

To make Matka Kulfi, boil and thicken full-fat milk, sweeten it, and mix in flavorings like cardamom and saffron. Pour the mixture into small earthen pots and freeze until firm. The result is a rich, creamy dessert. Serve it chilled, garnished with nuts for added texture and flavor.

Matka Kulfi is a traditional Indian frozen dessert made from rich, reduced milk. To prepare, boil full-fat milk and simmer it until thickened, stirring occasionally to avoid burning. Sweeten the milk with sugar and optional condensed milk, then enhance the flavor with milk powder, cardamom, saffron, and chopped nuts. Pour the mixture into small earthen matkas and freeze until set. This delightful treat boasts a creamy texture and rich taste. Serve chilled, garnished with nuts for a delicious dessert experience.

Ingredients:

• 1 liter full-fat milk
• 1/4 cup sugar
• 1/4 cup condensed milk (optional for added creaminess)
• 1/4 cup milk powder
• 2 tablespoons chopped nuts (almonds, pistachios)
• 1/2 teaspoon cardamom powder
• Few saffron strands (optional)
• Matka (earthen clay pots) for setting

Instructions:

Step 1: Boiling the Milk

• Heat the Milk

  In a heavy-bottomed pan, bring 1 liter of full-fat milk to a boil. Once it comes to a boil, reduce the flame to low and let it simmer. Stir it occasionally to avoid the milk from sticking to the bottom and burning.

Step 2: Reducing the Milk

• Thicken the Milk

  As the milk reduces, it will thicken and become creamier. This is a critical step to achieving the kulfi's traditional texture. Keep scraping the sides of the pan to mix in the malai (cream) that forms on the edges back into the milk.

Step 3: Adding Sugar and Condensed Milk

• Sweeten the Milk

  Once the milk has reduced to half, add 1/4 cup sugar and stir well until it dissolves. For extra creaminess, you can also add 1/4 cup condensed milk at this stage (optional but recommended).

Step 4: Add Flavorings

• Enhance the Flavor

  Add 1/4 cup of milk powder to the thickened milk to make it creamier. Stir until it blends well. Next, add a pinch of saffron soaked in warm milk and 1/2 teaspoon of cardamom powder for a subtle flavor. Mix in chopped nuts (almonds and pistachios) for added texture.

Step 5: Cooking to the Right Consistency

• Cook to Kulfi Consistency

  Continue simmering the milk for another 10-15 minutes until it thickens into a rabri-like consistency. The milk should have reduced to about one-third of its original volume by now.

Step 6: Setting the Kulfi in Matkas

• Cool and Freeze

  Let the milk mixture cool down to room temperature. Once cooled, pour the kulfi mixture into small matkas (earthen pots) or any other molds of your choice. Cover the top with foil or lids, then place them in the freezer for 6-8 hours or until they are completely set.

Serving:

• Once the kulfi is frozen, take it out of the matka and garnish with extra chopped nuts or saffron strands. Serve chilled.

Tips:

• Stir the milk constantly to prevent it from burning.
• You can experiment with different flavors like rose, mango, or pistachio by adding fruit purees or flavoring essences during the cooking process.
• The earthen pots (matkas) impart a subtle earthy aroma to the kulfi, making it taste even more authentic.