Matka Malai Kulfi

Nutrition values are AI-estimated based on ingredients.

• 2 tablespoons water
• 1 litre full cream milk
• A few strands saffron
• 2 tablespoons milk powder
• 2-3 tablespoons warm milk
• 100g mishri (rock sugar)
• Approximately 15 cashew nuts
• Approximately 15 almonds
• Approximately 15-20 pistachios
• Seeds from 4-5 green cardamom pods
• Finely chopped pistachios (for garnish)
• Additional saffron strands (for garnish)

1. 1Add about 2 tablespoons of water to a non-stick kadai to prevent scorching, then pour in 1 litre of full cream milk.
2. 2Bring the milk to a boil on a high flame, stirring occasionally.
3. 3Add a few strands of saffron to the boiling milk and stir, then reduce the flame to low.
4. 4In a separate small bowl, mix 2 tablespoons of milk powder with 2-3 tablespoons of warm milk (taken from the kadai) to form a smooth, lump-free paste.
5. 5Gradually add the milk powder paste to the simmering milk in the kadai in a slow stream while continuously stirring.
6. 6Simmer the milk mixture on a low flame, stirring every 1-2 minutes, until it reduces to about half its original quantity (around 500-600ml) and becomes visibly thicker.
7. 7While the milk is reducing, grind 100g of mishri, approximately 15 cashew nuts, 15 almonds, 15-20 pistachios, and seeds from 4-5 green cardamom pods to a fine powder in a mixer grinder.
8. 8Once the milk has reduced and thickened, add the prepared dry fruit and mishri powder to it in 2-3 batches, stirring thoroughly after each addition.
9. 9Cook the mixture for another 3-4 minutes on low heat until it reaches a perfect thickness, capable of coating the back of a spatula.
10. 10Turn off the flame and place the kadai in a larger vessel filled with water (can be ice water) to cool the mixture, stirring continuously.
11. 11Pour the cooled kulfi mixture into small, traditional clay pots (matkas).
12. 12Garnish each matka with finely chopped green pistachios and a few strands of red-orange saffron.
13. 13Cover each matka with a piece of butter paper (or aluminum foil/cling wrap) and secure tightly with a rubber band.
14. 14Place the covered matkas on a tray and transfer to the freezer for 7-8 hours, or ideally overnight, to set completely.

These instructions are our analysis of the original video. Watch on YouTube →