Matka Kulfi Recipe - How To Make Matka Kulfi
Matka Kulfi Recipe - An Introduction
The lip-smacking kulfi is filled inside the attractive matka and covered up with a small cloth or wrapped up in a thin foil, which makes it all the more appealing.
Matka kulfi is an enchanting milk dessert that hailed from the Indian subcontinent. Belonging to the ice-cream family, it certainly comes up with a difference. It is richer and creamier than the regular ice cream as it is more dense and nutty. Moreover, it is healthier as there are no preservatives added to it. It is a traditional milk based ice cream which is said to have originated way back in the 16th century in the Mughal Empire.
The word kulfi got its name from the Persian word qulfi which means covered up. It is prepared by evaporating milk in slow cooking, which is sweetened with sugar and spruced up with different flavors and frozen finally in small earthen pots. There are quite a lot of varieties of matka kulfi in India and some of the popular ones are malai, elaichi (cardamom) kesar (saffron) pista and mango. In the recent times, new varieties have evolved which includes almost all the fruits and nuts to make it more palatable.
There are a number of versions of matka kulfi and it varies according to each State and region. Yet, you have some simple versions of making it with a handful of ingredients at home. Matka Kulfi is so popular in the Northern states like Delhi, Mumbai, Punjab and Gujarat. The malai added in the kulfi makes it richer and denser. And rabri/rabdi it is the key ingredient for its deliciousness. Rabdi is thickened milk sweetened with sugar and garnished with nuts, which acts as a base for many Punjabi delights. The distinct caramelized texture tantalizes your tastes buds to want for more in every slurp. With its unique flavor and distinct form it has crossed the national borders to gain a global appeal.
Here is the method to make lip-smacking matka kulfi easy and hassle-free at home with a few ingredients.
Ingredients Required To Make Matka Kulfi Recipe
How To Make Matka Kulfi Recipe
To make matka kulfi recipe, Crush all the nuts and keep aside
Heat a saucepan and pour in the measured quantity of milk. Stir in and lower the flame.
After a few minutes, blend in the malai while stirring gently.
When it starts to thicken, tip in fifty grams of milk power to it and keep stirring.
Stir in such a way that there should not be any lumps at all.
Let the milk boil slowly for about ten minutes approximately.
Blend in the measured quantity of sugar and stir in.
When it comes to a boil toss over the crushed nuts with a nice stir.
Sprinkle the crushed cardamom and finally tip in a few saffron strands into it.
Keep stirring throughout the process in order to prevent the milk from getting scorched.
And also keep scraping the sides every now and then to collect the rabri/rabdi. The residue that is got finally when the milk is reduced in slow boiling is called rabri or rabdi.
Let it boil in low flame for five more minutes.
When it thickens you will smell the aroma wafting out from the pan.
When it comes to a boil and turn completely aromatic, turn off the stove.
Let it cool for some time. You will get a thick sweetened milk blended with the rabdi and the malai being garnished with the nuts all over.
When it cools completely, transfer it to three matka and close it with foil sheets and freeze overnight or at least for about 7-8 hours.
Serve it chill on a summer afternoon.
Tips And Tricks To Make An Awesome Tasting Matka Kulfi Recipe
- Always use a thick bottomed pan to boil the milk and it has to be boiled for a longer time.
- Collect malai from the milk you use every day for three to four days in prior, if you plan to prepare kulfi at home. It tastes better than the store bought cream and it is just a simple process.
- From the beginning till the end keep scraping at the sides of the saucepan with a spatula to get the rabri easily and it must be done in slow cooking.
- We use milk powder as a thickening agent. You can also replace it with khoa/khoya for added richness.
- The entire process must be done only in low flame.
- Wash and dry the matka well before use.
Ingredients
Directions
To make matka kulfi recipe, Crush all the nuts and keep aside
Heat a saucepan and pour in the measured quantity of milk. Stir in and lower the flame.
After a few minutes, blend in the malai while stirring gently.
When it starts to thicken, tip in fifty grams of milk power to it and keep stirring.
Stir in such a way that there should not be any lumps at all.
Let the milk boil slowly for about ten minutes approximately.
Blend in the measured quantity of sugar and stir in.
When it comes to a boil toss over the crushed nuts with a nice stir.
Sprinkle the crushed cardamom and finally tip in a few saffron strands into it.
Keep stirring throughout the process in order to prevent the milk from getting scorched.
And also keep scraping the sides every now and then to collect the rabri/rabdi. The residue that is got finally when the milk is reduced in slow boiling is called rabri or rabdi.
Let it boil in low flame for five more minutes.
When it thickens you will smell the aroma wafting out from the pan.
When it comes to a boil and turn completely aromatic, turn off the stove.
Let it cool for some time. You will get a thick sweetened milk blended with the rabdi and the malai being garnished with the nuts all over.
When it cools completely, transfer it to three matka and close it with foil sheets and freeze overnight or at least for about 7-8 hours.
Serve it chill on a summer afternoon.
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