Matka Kulfi Recipe – Ice Cream Recipes

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Matka Kulfi is a rich, creamy traditional Indian ice cream made by simmering whole milk with cardamom, saffron, and nuts. Served chilled in clay pots (matkas), this easy homemade kesar pista kulfi recipe can be made in a microwave or on the stovetop without condensed milk!

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Rich and creamy homemade matka kulfi served in an earthen clay pot garnished with sliced pistachios and saffron

I still remember the days I ran behind the Bombay kulfi walahs to buy mouthwatering, 1 rupee, cone shaped kulfis. I really crave for those kulfis now… Last month we had been to my native and there I tasted Matka kulfi, my hubby’s favourite. After tasting it, I got an idea to try my own.

So I washed those matkas and took them home! I tried and yes, I got the same taste! My husband was very happy when I prepared this for him. Generally, kulfis are prepared using a combination of condensed, evaporated and whole milk. But I prepared in a very simple way. Here is the recipe!

I got these cute kulfi moulds from my SIL (Raks Kitchen) and I poured some mixture into these moulds to serve my kid and of course for me! Eat immediately after you take out from the freezer because it melts very quickly.

Homemade kesar pista kulfi set in conical kulfi moulds served chilled

Stovetop Method Variation

  • Take the whole milk in a wide, heavy-bottomed kadai or pan and bring it to a boil. Simmer on low-medium flame till it reduces to half its original volume.
  • Give a constant stir and simmer the flame to avoid spill over and build a rich, thick texture.
  • Then add sugar, cardamom powder, and saffron threads. Mix well and boil till the sugar dissolves completely.
  • Finally, garnish with chopped almonds and pistachios, allow it to cool completely, and pour into moulds.

Quick Notes for US & Abroad Kitchens

  • Milk Selection: Always use full-fat whole milk (or homogenized whole milk with at least 3.5%–4% milkfat). Do not use skimmed or 1% or 2% milk, as full-fat milk is essential to achieve the creamy, ice-crystal-free texture of authentic kulfi.
  • Earthen Pot Preparation: If using traditional unglazed terracotta/clay matkas, soak them in clean water for 2 to 3 hours and dry thoroughly before pouring in the kulfi mixture. Covering the mouth of the matkas tightly with aluminum foil or cling film prevents ice crystals from forming on top.
  • Freezer Setting: Set your freezer to its coldest temperature setting during the freezing period. Keep the kulfi undisturbed for at least 6 to 8 hours (or overnight) for a firm, rich set.
  • Optional Shortcut: If you want to shorten the milk reduction time, you can stir in 2 to 3 tablespoons of unsweetened milk powder or mawa (khoya) to hasten the thickening process.
Rich and creamy homemade matka kulfi served in an earthen clay pot garnished with sliced pistachios and saffron

Matka Kulfi – Ice Cream Recipes

Chitra
Rich, creamy, and traditional Indian matka kulfi recipe prepared with whole milk slow-simmered until thick, flavored with cardamom, saffron threads, and crunchy chopped nuts, set in authentic clay pots.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert, Ice cream
Cuisine Indian
Servings 4 matkas

Ingredients
  

For Matka Kulfi

  • 500 ml Whole milk (approx. 2 cups / 17 fl oz) full cream milk
  • 3 tbsp Sugar (approx. 40g / 1.4 oz) adjust to taste (2 to 3 tbsp)
  • 0.5 tsp Cardamom powder (approx. 3 to 4 pods, freshly crushed)
  • 1 pinch Saffron threads (kesar) a few strands
  • 1 tbsp Almonds (approx. 15g / 0.5 oz) finely chopped
  • 1 tbsp Pistachios (approx. 15g / 0.5 oz) finely chopped

Instructions
 

  • Take the whole milk in a wide microwave-safe bowl. The bowl should accommodate at least two liters of milk to avoid spill over. Microwave on high for 10 minutes. Remove the bowl carefully and stir well.
  • Microwave again on high until the milk is reduced to half its original volume (takes about 15 to 20 minutes depending on your microwave wattage). Stir occasionally, mixing the milk skin (paal aadai / malai) back into the milk to build a rich, thick texture.
  • Add the sugar, saffron threads, and cardamom powder. Stir well and microwave on high for 5 minutes until the sugar dissolves completely and the milk comes to a rolling boil.
  • Finally, add the finely chopped almonds and pistachios and mix well. Allow the thickened kulfi mixture to cool down completely to room temperature.
  • Pour the cooled mixture into earthen matkas or kulfi moulds. Cover tightly with aluminum foil to prevent ice crystals from forming. Freeze for a minimum of 6 to 8 hours (or overnight) until firmly set. Serve chilled immediately and enjoy!
    Traditional Indian matka kulfi set in earthen clay pots garnished with chopped pistachios and saffron threads

Notes

  • If you prefer, you can collect the milk skin (paal aadai), blend it to a smooth paste at the end, and mix it back into the milk, or simply stir the skin directly into the milk as it cooks.
  • Stovetop Method: Take the milk in a wide, heavy-bottomed kadai and boil on low flame until reduced to half in volume. Stir constantly to avoid burning and spill over, add sugar, spices, and nuts, then cool and freeze.
  • Eat immediately after taking out from the freezer because homemade kulfi made without preservatives or stabilizers melts quickly.
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Frequently Asked Questions

Why is kulfi traditionally served in earthen clay pots (matkas)?

Unglazed earthen clay pots (matkas) are porous and naturally insulate the frozen kulfi while absorbing slight moisture, imparting a pleasant earthy aroma and keeping the kulfi thick and chilled without rapid melting.

Can I make this matka kulfi on the stovetop instead of a microwave?

Yes. Simply boil the milk in a heavy-bottomed kadai on low-medium flame, stirring frequently and scraping the cream (malai) from the sides until reduced to half, then stir in sugar, saffron, cardamom, and nuts.

How do I prevent ice crystals from forming in homemade kulfi?

Ice crystals form when milk has excess water or if freezer air touches the surface. Use full-fat whole milk, reduce it until thick, and seal the mouth of the matkas tightly with aluminum foil or cling film before freezing.

Can I add condensed milk or mawa (khoya) to this recipe?

Yes. Adding 2 tablespoons of unsweetened khoya (mawa) or replacing part of the milk with sweetened condensed milk makes the kulfi even richer and cuts down the simmering time.

Try this easy and authentic homemade Matka Kulfi recipe and treat your family to a creamy, nostalgic dessert!

Traditional Indian matka kulfi set in earthen clay pots garnished with chopped pistachios and saffron threads

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41 thoughts on “Matka Kulfi Recipe – Ice Cream Recipes”

  2. Raks

    Yay!i m first to comment in this gorgeous looking kulfi post!
    Fabulous pictures,keep it up!!!Feel proud of u!!
    i will soon try this for sure!!
    All the pics are great!

    Reply
  10. lubnakarim06

    Khulfi is my favourite too….i too make it at home…i will grinad and make a finr paste of almonds and mix with milk…..try that to get more creamy and flakky kulfi……matka looks divine……love that stunning pic dear…..where there chillness is shown….love those cones too…Iam carving for some right now…..Iam happy u like that powder…

    Reply
  13. lata raja

    Hey Chitra you have created magic there.Send this to Sanghi's event too.The matki is so nice with the droplets of water on it.

    Reply
  17. Indu Subramanian

    Wow Chitra,
    Yummy kulfi.I recently got the kulfi molds from dollar shop. Now i have your recipe.Would try it for sure.

    Reply
  27. Myvegfare

    hi chitra, your photos are absolutely gorgeous can you teach me how to click such beautiful ones, the red one with droplets of water is superb….

    Reply
  35. NikVad

    Hi,
    Yummy Kulfi!!! Could you join us @hobbiesnyou.com and post this and a few other articles in exchange for some publicity? Yes, we @ hobbiesnyou.com are starting a free newsletter and we would be glad to have this article in it. Please log on to hobbiesnyou.com, register and post your articles (As many as you can…). We will make sure to send you a copy of the newsletter and keep you updated where ever we take your article and publicize your blog, in advance ofcourse. So, why wait? You can find more details @ hobbiesnyou.com!

    Reply
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