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Nida Shahrukh

Easy Roadside Matka Malai Kulfi Recipe At Home

This matka malai kulfi ice cream is used to be made in eastern clay pots without glaze simply called matka kulfi or pot kulfi. A full power-up pack of nuts, milk, and cardamom to lift up your loved one's happy mood higher.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 20 molds
Course: Dessert
Cuisine: Asian, Pakistani, Indian
Calories: 1319
Ingredients Method Notes

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)

Method
 

  1. In grinder, add bread slice and grind it well. Set aside.
  2. 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.
  3. 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.
  4. Soak saffron in a tablespoon of warm water and add it to the reduced milk and keep stirring for 5 more minutes.
  5. Turn off the flame, add prepared thick milk mixture, give a good mix until get combined and set aside.
  6. Dip clay pots or mud pots in water for about 2 hours.
  7. 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.
  8. Repeat the same process with the remaining mixture until get all Kulfimixture boiled in the pot.
  9. Pour the kulfi mixture gently into glass clay pots and it cool. I made 19 clay pots glasses, you can make of your choice.
  10. 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.