Matka Kulfi

Ingredients

• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• A pinch of saffron strands A pinch of saffron strands
• 2 tablespoons chopped pistachios 2 tablespoons chopped pistachios
• 1 tablespoon ground almonds 1 tablespoon ground almonds

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 30g, 28g
• Protein: 8g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a heavy-bottomed pan, bring the milk to a boil over medium heat.
2. 2.
   Reduce the heat to low and simmer the milk, stirring occasionally, until it reduces to approximately half its original volume. This process may take around 1 to 1.5 hours.
3. 3.
   Add the sugar, ground cardamom, saffron strands, chopped pistachios, and ground almonds to the reduced milk. Stir well to combine.
4. 4.
   Continue to simmer the mixture for another 10-15 minutes, until it thickens slightly.
5. 5.
   Remove the pan from heat and let the mixture cool to room temperature.
6. 6.
   Pour the cooled mixture into earthen pots or small dessert cups.
7. 7.
   Place the pots or cups in the freezer and let the kulfi set for at least 6 hours or overnight.
8. 8.
   Once the kulfi is completely frozen, remove it from the freezer and let it sit at room temperature for a few minutes before serving.
9. 9.
   Garnish with additional chopped pistachios, if desired, and enjoy the creamy goodness of Matka Kulfi.

Treat your ingredients with care...

• Milk — Use whole milk for a rich and creamy texture. Avoid using low-fat or skim milk as it may affect the final consistency.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the mixture. This helps release their vibrant color and aroma.
• Pistachios — Use unsalted and shelled pistachios. Chop them finely for a pleasant crunch in every bite.

Tips & Tricks

• For a creamier texture, you can add a tablespoon of condensed milk to the mixture before freezing.
• To enhance the flavor, you can sprinkle a pinch of ground cardamom and saffron strands on top of each serving.
• If you don't have earthen pots, you can use small popsicle molds or disposable cups as an alternative.
• To easily remove the kulfi from the pots or cups, dip them in warm water for a few seconds before unmolding.
• Experiment with different toppings such as rose syrup, chocolate shavings, or crushed almonds for a personalized touch.

Serving advice

Serve Matka Kulfi chilled in the earthen pots or dessert cups. You can garnish each serving with a sprinkle of chopped pistachios for added visual appeal. Enjoy this delightful dessert on a hot summer day or as a sweet ending to a traditional Indian meal.

Presentation advice

To enhance the presentation, you can tie a colorful ribbon around each earthen pot or cup. Place the kulfi pots on a decorative tray and serve them alongside small spoons for an authentic Indian touch.