Matka Kulfi Recipe | Kulfi Recipe

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

Matka Kulfi Recipe | Kulfi Recipe

Priya Santhamohan

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.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Freezing Time 8 hrs

Total Time 8 hrs 35 mins

Course Popsicle, Summer Recipes

Cuisine Indian

Servings 10 Popsicles

Calories 136 kcal

Equipment

• Kulfi Mould
• Mixer
• Stovetop
• Kadai / Pan

Ingredients

  

• 1 Litre Milk
• 1 Cup Sugar
• 1/4 Cup Khoya
• 10 Almonds / Badam
• 10 Pistachios
• 2 Cardamon
• Few Strands Saffron

Instructions

 

• 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.

Video

Notes

Tips for Kulfi Recipe

1. Use full fat milk to get a creamy and rich matka 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.

8. If you don't have kulfi mould, use small tumblers or disposable cups. Cling wrap it with aluminium foil and insert a stick. Or else, directly use a spoon to enjoy it.

9. Freezing time suggested is minimum 8 hours.

Keyword Kulfi recipe, Matka Kulfi, Matka Kulfi Recipe

Matka Kulfi Recipe

Method for Matka Kulfi Recipe

1. First measure and keep all the ingredients ready.

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