- Firstly, heat milk and cream in a kadhai. Keep the flame on low-medium. Stir often from the bottom of kadhai so that milk should not stick or burn. When milk reduces to 3/4 add milk powder, Dryfruits powder, saffron and cardamom powder.
- Stir continuously, making sure everything is combined well without any lumps. Now add chopped cashew, almond and Pistachio. Keep boiling till the milk reduces to half or thickens.
- Add sugar, boil for another 5-7 minutes. Turn off flame. Allow the mixture to be cool completely then transfer to a small matka or cups. Garnished with chopped pistachios, rose petals and saffron strands. Cover the matka with cling wrap or aluminium foil
- Freeze matka kulfi for 8-10 hours. Serve chilled and Enjoy 😊.
Matka Kulfi
By Swati Keshri
Aug, 17th
713
Servings
6 persons
Cook Time
50 minutes
Ingredients
8
- 10
Ingredients
- full fat milk
- Fresh cream
- Powder milk
- Dryfruits powder or Thandai powder
- Chopped almonds
- Chopped Cashews
- Chopped pistachios
- Sugar
- Cardamom powder
- Saffron strands
Instructions
Notes/Tips
1. Boil the milk on medium flame else there are chances for milk to burn. 2. Add nuts of your choice to make it more nutritious and Flavourful. 3. Matka kulfi stays good for a month or more when frozen.
