Matka Kulfi - Ice Cream Recipes
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.
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!
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.