Ingredients

The following ingredients have 4 Servings
  • 1 Litre Milk
  • 1 Cup Sugar
  • 1/4 Cup Khoya
  • 10 Almonds / Badam
  • 10 Pistachios
  • 2 Cardamon
  • Few Strands Saffron

Instruction

  • First measure and keep all the ingredients ready.
  • To a dry mixer, add pistachios, almonds, cardamons and saffron strands. Then grind it coarsely, just in pulse mode once.
  • To a heavy bottomed pan or non - stick pan, pour the milk. Boil it for 10 minutes in medium flame. Then add sugar and stir it, till the sugar dissolves completely.
  • Crumble the khoya with your hands and add it. Boil for another 5 minutes, by stirring occasionally and ensure there is no khoya lumps.
  • Now add the powdered nuts and mix well. Boil in very low flame for another 5 minutes, by the time, the milk would have reduced to half the quantity. It turns to thick and creamy consistency. Let it cool down completely.
  • Take the kulfi mould and fill it to 3/4 th level to each mould.
  • I used some mud pots, to make matka kulfi. Insert a stick in the center of each mould. Cling it with aluminium foil and freeze it for minimum 8 hours or overnight. To de-mould the kulfi, show the mould in running water or keep it in warm water for 2 seconds. Then carefully pull out the kulfi.Enjoy this Matka kulfi recipe during this summer season.