Kulfi is an Indian ice cream which is quite easy to make at home and the best part is you do not need any fancy machine to churn the ice cream. Matka Kulfi means that the ice cream has been set in small earthen pots or matka. To make this kesar pista matka kulfi you need only few basic ingredients that are easily available at home.
Though the ingredients are few but the most important ingredient that you need to make kulfi is patience! You need to simmer the milk for a long time until the milk thickens. There is no way you can speed up the process. You have to be patient and stir the milk continuously to avoid sticking to the bottom. All the patience and hard work is worth at the end!
Kesar pista matka kulfi is mildly sweet dessert with rich and silky smooth texture, flavored with kesar is a winner at any occasion. The khoya gives a rich taste to the kulfi. You may use any nuts of your choice. So why wait? Give a try before the Summer comes to an end.
Tips:
While simmering the milk, make sure to stir continuously or else the milk will stick to the bottom and burn. Use a heavy bottomed stainless steel pot to boil the milk.
Other frozen treats you may enjoy!
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KESAR PISTA MATKA KULFI
- YIELD: 4 Servings
- PREP: 15 mins
- COOK: 40 mins
- READY IN: 6 hrs 55 mins
Mildly sweet dessert with rich and silky smooth texture, flavored with kesar is a winner at any occasion
INGREDIENTS
- 5 cups whole milk
- 1/2 cup khoya or mawa grated
- 3/4 cup sugar or to taste
- 3 tablespoons pistachios/pista blanched
- 3 tablespoons almonds blanched
- 1 big pinch kesar/saffron
- 1 tablespoon dried rose petals optional
- 3-4 small matka/earthen pots to set the kulfi
INSTRUCTIONS
-
- In a big, heavy bottomed pot heat the milk at medium high flame. Once the milk starts to boil,reduce the heat to medium low and let it simmer until the milk reduces to half the quantity. It may take anytime between 25-30 minutes.
- Continuously stir in between and scrape the sides of the pan so that it does not burn. While the milk is simmering soak the kesar/saffron in a small bowl in hot milk for at least 15-20 minutes.
- Peel and chop the blanched almonds and pistachios and set aside.
- When the milk has reduced to half the quantity, add the sugar and stir continuously till the sugar is dissolved. Add the grated khoya/mawa and mix well. Continue to cook until the milk is quite thick. Add the chopped almonds and pistachios, reserving some for garnish. Add the soaked saffron milk. Mix well and cook for 5-7 minutes.
- Switch off the flame. Add the dried rose petals if using. Cool the milk mixture completely.
- When the milk is cool enough to handle, pour into small earthen pots, garnish with reserved chopped nuts and cover with a piece of aluminum foil. Transfer to the freezer and freeze for 6-8 hours or overnight.
- After 6-8 hours the kulfi will be all set and ready to enjoy! Serve the kulfi after lunch or dinner as a dessert.
Lovely recipe Sonami! I’lol make this as soon as I find earthen pots ?
Gosh the typos ? Sonali, I meant
I am so happy to see you hear Smiti! 🙂 This tastes really great. Do not wait for the earthen pots. You may set in small ramekins as well. So go for it before the summer is over. 🙂
Yayyyyy,summer or winter, kulfis taste great anytime of the year,isn’t it!I also add some mango pulp during summers and love to call it ‘mango kulfi’.Lots of love mellownspicy
Mango kulfi sounds great!Thank you so much Sushmita for supporting Mellownspicy! ? Stay tuned for more exciting recipes in the future! ?