Matka Kulfi Recipe – Sharmis Passion

Matka Kulfi is a creamy dessert made by boiling milk until it thickens and then freezing it in small clay pots. Kulfi ice cream set in earthen pots is called Matka Kulfi or Matka Kulfi is mostly made during summer time or you want something cold to serve. The flavor is rich, creamy and slightly sweet.

This kulfi recipe is special because it is prepared in an earthen pot, which gives a mild earthy taste. The milk is cooked slowly so it becomes thick and creamy on its own. The dry fruits and cardamom taste good in every bite. It tastes good after a spicy lunch or dinner, it is also easy to make at home with very basic ingredients.

About Matka Kulfi

Matka Kulfi is a frozen dessert made using less milk and nuts. This method gives the kulfi a natural flavor and rich texture, thanks to the slow cooking of the milk instead of using cream or condensed milk. There is no need for any fancy cream or machine at all for this.

The texture of matka kulfi is rich and creamy, not icy or watery. Nuts like almonds and pistachios are added in small pieces in between. The cardamom and saffron present in it give a mild aroma which mixes with the milk. The sweetness is balanced and not overpowering.

This kulfi is usually made in earthen pots called matkas. The earthen pot helps in slow freezing and also adds a traditional touch to the dessert. You can also use steel cups or molds, but matka gives an old-fashioned feel that many people like. This is one sweet that always brings comfort.

I make this during summer holidays or weekends. It feels good to make kulfi by yourself instead of buying it from the shop. Children enjoy opening the pot and taking out the kulfi slowly.

Matka Kulfi Ingredients

• Milk – I have added full cream milk for rich flavour, low fat milk will not give as creamy results, so try to avoid it.
• Sugar – I added for sweetness, it balances the nutty flavor well. If you like light sweetness then you can reduce it a little.
• Almond – I have used almonds for nutty flavor and mild taste. You can soak them and peel them or grind them directly.
• pistachio – I added pistachios and light green pieces to the kulfi for flavour. If pistachios are not available then cashews can also be used.
• Cardamom – I used it for the light aroma and traditional taste. Cardamom powder can also be used instead.
• Saffron – I added some varieties for flavor and light color. If there is less saffron then the color will be very light.

Why does this recipe work

• It is a traditional recipe made with only simple ingredients.
• Slow cooking provides natural thickness without adding cream.
• This recipe gives a creamy texture without being icy.
• Walnut powder adds flavor and makes the kulfi richer.
• You can easily freeze it in a matka or cup depending on what you have.

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How to make Matka Kulfi step by step

1. Grind sugar, almonds, pistachios, saffron and cardamom together and make a slightly coarse mixture and keep it aside. Boil milk in a pan.

2. Cook on low flame for 20 minutes until the milk reduces. Keep stirring occasionally to prevent the bottom from burning. Now add dry fruits sugar mixture into it.

3. Scrape down the sides and continue cooking until the mixture becomes thick and creamy as shown below. Keep cooking. Until it reaches the ladle. This takes at least 15 minutes. Cool completely.

4.Wash the earthen pots and pour the mixture into the pots. Refrigerate it overnight or for at least 6-8 hours. I poured half of the mixture into the Mittus Sake Kulfi mold and only half into the vessel.

serve chilled!

Expert Tips

• reducing milk – Keep in mind that boil the milk slowly and keep stirring it in between. Do not try to skip this step otherwise the milk may burn from below.
• grinding walnuts – I grind the dry fruits a little coarsely, very fine paste will not give bite to the kulfi.
• thickness – I cook the milk until the mixture coats the ladle well. If it is thin then the kulfi will not set properly.
• cooling time – For best results I freeze it overnight. At least 6 to 8 hours are required.
• Matka Preparation – I wash earthen pots thoroughly before using them. This removes the dust and the kulfi remains clean.

serving and storage

If you like a little extra crunch, top with chopped nuts and serve chilled. It tastes good as a dessert after lunch or dinner. Cover the remaining kulfi and keep it in the freezer and use it within 2 to 3 days.

general questions and answers

1.Can I use condensed milk?

Yes, you can, but the flavor will be rich and add it after tasting otherwise it will become too sweet.

2.Is matka mandatory for this kulfi?

No, you can also use steel cups or moulds, matka just adds extra flavour.

3.Why is my kulfi not creamy?

The milk might not have reduced that much. Try cooking a little more next time.

4.Can I add corn flour to thicken?

Yes, you can add a little corn flour to the milk, but this is optional.

5.For how long can I store this kulfi?

When stored properly it stays good for 2 to 3 days in the freezer.

If you have any further questions about this Matka Kulfi Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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