This rich, creamy, cool, and sweetness of homemade Matka Malai kulfi would delight your mood. A full power-up pack of nuts, milk, and cardamom helps you to keep a healthy lifestyle. Either have some uninvited guest or have the desire to crave some lip-licking sweetness, made this Matka kulfi in no time and keep them stored in the freezer for more than months.
This kulfi ice cream is used to be made in eastern clay pots without glaze simply called Matka kulfi or pot kulfi. This ultra variant variety of Matka kulfi gives you more wonder-surprises by adding and removing ingredients of your choice. The only ice-cream recipe which goes well, no matter what you used to made it. You can simply customize your own Matka kulfi recipe by adding the ingredients of your choice. A variety of nuts can also make this dessert more yummicious and healthy. Kids can also love it with every bit of true delight.
In these hot afternoons of summer, try this amazing and flavor-packed kulfi recipe at home without doing much. I prefer nuts to thicken the milk, but if you want more thickness, simply add some khoya or condensed milk to it to get better and sweeter results.
For best results, used clay/mud pots which help to give you a mud taste. I used earthen shape mud pots, but you can use cylindrical shape cone pots as well.
Easy Roadside Matka Malai Kulfi Recipe At Home
Ingredients
- 1 piece Large Clay Pot (optional)
- 20 pieces Mud / Clay Pots
- 1 Bread Slice
- 1 kg Milk
- 1/2 kg Milk
- 3/4 cup Sugar (or as required)
- 1/2 tsp Cardamom Powder
- Saffron (a few strands)
Garnish
- 1 cup Rose Petals (dry)
- 1/2 cup Blueberries
- 1/2 cup Nuts (dry& crushed)
Instructions
- In grinder, add bread slice and grind it well. Set aside.
- In a medium size pan, add milk and bring it to boil nicely. Nowadd grind bread slices and mix well. Keep cooking and stirring whole time on medium flame until get thicke n. When milk get thicken, take out in a jug and set aside for later use.
- Now clean the pan, add ½ milk, sugar, cardamom powder, nuts and mix well until get boil on low frame for about 8 minutes. Keep stirring and mixing them well in-between of boiling.
- Soak saffron in a tablespoon of warm water and add it to the reduced milk and keep stirring for 5 more minutes.
- Turn off the flame, add prepared thick milk mixture, give a good mix until get combined and set aside.
- Dip clay pots or mud pots in water for about 2 hours.
- Place a large clay pot directly on the flame, pour cooked kulfi mixture ,and being it to boil then take out in a bowl gently.
- Repeat the same process with the remaining mixture until get all Kulfimixture boiled in the pot.
- Pour the kulfi mixture gently into glass clay pots and it cool. I made 19 clay pots glasses, you can make of your choice.
- Cover pots with aluminum foil or simply with any cap for 10hours or overnight in the freezer.
Notes
- Make sure to use clay pots only without glaze, or it will not bring the aroma of a Matka kulfi.
- I used bread slices to thicken the milk and kulfi mixture, to add a grainy texture.
- If you don’t have a bread slice, used ground rice or rice flour as a thickening agent to get a better result.
- Be aware to properly boil the milk in the second step, as if you don’t do that, your kulfi will taste good but not might come out crystalized as you want.
- Don’t forget to cover the molds with foil, caps, or any plastic wraps.
- Make these clay mold kulfi and keep stored them in the freezer for up to 3-months to serve your guest or anyone.
- If you don’t have clay pots then take nice and clean broken pieces of broken clay pot dish and heat them on the direct flame until they are super hot and then add them directly into the milk mixture. Simply stain and fill in molds.
- You can use condensed milk instead of sugar to get a more creamy malai kulfi texture.
- Also, choose nuts of your own choice to make it more healthy.