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.
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.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.