Matka kulfi

Finally made the long desired relishing dessert, matka kulfi. It was so rich in taste and had a smooth creamy texture.
Used almonds and pistachios but did not add cashews,you can also add cashews to this. Saffron adds exotic colour and flavour to the kulfi.

If you wish to make fruit flavoured kulfi then you can add fruit pulps to this before freezing. Mango kulfi and chocolate kulfi are my other favourites.

This is a good dessert after a meal and  healthy one for kids. You can use kulfi moulds instead of the small mud pots.

Here is the recipe for the yummy matka kulfi with step by step instructions and pictures.

Ingredients:

Full fat milk- 1/2 litre
Sugar-1/4 cup
Saffron-a pinch
To grind:
Almonds-few
Pistachios-few
Cardamom seeds-10
Pepper corns-4
Sugar-2 tsp

Method:

• Soak saffron in a tablespoon of warm milk.

• Grind all the ingredients mentioned under the to grind section and keep it ready.
• Take milk in a wide pan and start boiling it. Simmer once done and keep stirring until it shrinks to half the quantity.
• Now add the saffron milk and the ground mixture and keep stirring until milk turns thick and creamy.
• Switch off once done. Let it cool.
• Transfer to mud pots. Garnish with pista and saffron.
• Cover the pots with aluminium foil and freeze for 10 hours or overnight.
• Serve chilled.

Step by step instructions:

• Soak saffron in a tablespoon of warm milk.Grind all the ingredients mentioned under the to grind section and keep it ready.

• Take milk in a wide pan and start boiling it. Simmer once done and keep stirring until it shrinks to half the quantity.Now add the saffron milk.

•  add the ground mixture and keep stirring until milk turns thick and creamy.

• Switch off once done. Let it cool.

• Transfer to mud pots. Garnish with pista and saffron.

• Cover the pots with aluminium foil and freeze for 10 hours or overnight.

• Serve chilled.