Kulfi is a popular frozen dairy dessert from the Indian sub-continent. But it is popular in Pakistan, Bangladesh, Nepal, the Middle East and also widely available in Indian restaurants in Australia, Europe, East Asia and North America. Kulfi is similar to ice cream in appearance, but it is denser and creamier (Source : wiki). There are so many methods to prepare this kulfi recipe, but I have shared a simple method with step by step pictures and a short YouTube video. This Matka Kulfi recipe tastes too yummy, with the real taste of milk and with the goodness of nuts, perfect for this summer season. It is far better than store-bought popsicles with artificial essence and colour. Check out my other popsicles like Milk Popsicles, grape popsicles……
Find my other Interesting recipes like
1. Dodha Burfi Recipe
2. Rose Milk Recipe
3. Spiced Buttermilk Recipe
4. Milk / Paal Kesari Recipe
5. Mango Banana Smoothie
Matka Kulfi Recipe
This Matka Kulfi recipe tastes too yummy, with the real taste of milk and with the goodness of nuts, perfect for this summer season. It is far more better than store bought popsicles with artificial essence and colour.
- 1 Litre Milk
- 1 Cup Sugar
- 1/4 Cup Khoya
- 10 Almonds / Badam
- 10 Pistachios
- 2 Cardamon
- Few Strands Saffron
First measure and keep all the ingredients ready.
To a dry mixer, add pistachios, almonds, cardamons and saffron strands. Then grind it coarsely, just in pulse mode once.
To a heavy bottomed pan or non - stick pan, pour the milk. Boil it for 10 minutes in medium flame. Then add sugar and stir it, till the sugar dissolves completely.
Crumble the khoya with your hands and add it. Boil for another 5 minutes, by stirring occasionally and ensure there is no khoya lumps.
Now add the powdered nuts and mix well. Boil in very low flame for another 5 minutes, by the time, the milk would have reduced to half the quantity. It turns to thick and creamy consistency. Let it cool down completely.
Take the kulfi mould and fill it to 3/4 th level to each mould.
I used some mud pots, to make matka kulfi. Insert a stick in the center of each mould. Cling it with aluminium foil and freeze it for minimum 8 hours or overnight. To de-mould the kulfi, show the mould in running water or keep it in warm water for 2 seconds. Then carefully pull out the kulfi.
Enjoy this Matka kulfi recipe during this summer season.
Recipe Video
Tips for Kulfi Recipe
2. Instead of grinding the nuts, it can be finely chopped and used.
3. Adjust sugar as per sweetness preferred for this kulfi recipe.
4. For more creaminess, 1 tbsp of corn flour or rice flour can be used, before adding sugar (step : 3). It also thickens the milk soon.
5. Don't skip khoya, as it lends nice texture and richness to the kulfi.
6. For more flavour, few drops of rose water or kewra essence can be added at last.
7. Always cool down the mixture and then pour it to the kulfi mould.
Matka Kulfi Recipe
2. To a dry mixer, add pistachios, almonds and saffron strands. Then grind it coarsely, just in pulse mode once.
3. To a heavy-bottomed pan or non-stick pan, pour the milk. Boil it for 10 minutes in medium flame. Then add sugar and stir it, till the sugar dissolves completely.
4. Crumble the khoya with your hands and add it. Boil for another 5 minutes, by stirring occasionally and ensure there is no khoya lumps.
5. Now add the powdered nuts and mix well. Boil in very low flame for another 5 minutes, by the time, the milk would have reduced to half the quantity. It turns to thick and creamy consistency. Let it cool down completely.
6. Take the kulfi mould and fill it to 3/4 th level to each mould.
7. I used some mud pots, to make matka kulfi. Insert a stick in the center of each mould. Cling it with aluminium foil and freeze it for minimum 8 hours or overnight. To de-mould the kulfi, show the mould in running water or keep it in warm water for 2 seconds. Then carefully pull out the kulfi.
Enjoy this Matka kulfi recipe during this summer season.
Kulfi Recipe
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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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