Malai Matka Kulfi | How to make Malai Matka Kulfi
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About Malai Matka Kulfi Recipe
Kulfi is a popular frozen dessert which is often referred to as the “Indian Ice cream”. Although kulfi is called an ice cream, it doesn’t have the texture of ice cream. It is more dense, rich and creamy which makes it all the more desirable. Traditional flavours include malai (cream), pistachio, kesar (saffron), rose water and also mango. It is a perfect summer treat!
Ingredients to make Malai Matka Kulfi
- Full /fat milk- 1 litre (Don't use already boiled milk. It should be a fresh packet of milk)
- Condensed milk- 150g
- - 3 teaspoons
- Milk powder- 3 teaspoons
- - 1 tablespoon dissolved in 2 tablespoons of milk
- - a small pinch
- Green powder- 1 and 1/2 teaspoons
- Grated - 1/4 teaspoon
- Chopped - 1/4 cup
- Chopped blanched - 1/4 cup
- Chopped nuts- 1/4 cup
How to make Malai Matka Kulfi
My Tip:The most important thing to note in this recipe is to constantly stir. It is the key to a great kulfi. While stirring make sure that the wooden spoon keeps touching the bottom of the pan. This is very essential and prevents catching/ burning.
The Malai Matka Kulfi is one of the most popular desserts that India is known for. Restaurants around the world have reinvented the Matka Kulfi but nothing can beat the traditional Malai Matka Kulfi found in India. Often referred to as ‘Indian Ice-cream’, the Kulfi is also popular in countries such as the Middle East and Bangladesh. Traditional Kulfi flavours in India include-pistachio, vanilla, mango, rose, cardamom and saffron. Though Kulfi is often served on a stick, the word ‘kulfi’ comes from the Persian word for a covered cup.
Simple and easy to make, the simple Malai Matka Kulfi by Vaishali Nagarajan can serve up to 5 people and can be made within 20 minutes at home. The step-by-step procedure given for this festive recipe clearly explains the different steps involved in getting that lovely creamy texture that is synonymous with a Malai Matka Kulfi. Texture is one of the main things that distinguishes a Kulfi from an ice cream. Compared to ice cream, Kulfi is much more denser and creamier both in texture and in taste. The secret to getting the creamy texture of the Malai Matka Kulfi lies in the stirring of the milk being sued to make the Kulfi. The milk should be poured in a large, wide pot and cooked on medium heat. Through the cooking process, it is imperative to keep on stirring the milk with a wooden spoon. While stirring the milk, ensure that the wooden spoon is constantly touching the bottom of the pan so that the milk does not get burnt. After this, let the milk simmer on low heat so that it gets reduced to a third of its quantity-continue stirring through out this process as well. The whole process will take approximately 10minutes. After 10minutes, add the sugar and condensed milk to the pot and continue stirring to thicken the milk.
The Malai Matka Kulfi that you make at home will definitely be healthier than the Malai Matka Kulfi that is served in restaurants and in hotels. The richness of the milk, the lovely crunch of the almonds and the pistachios and the beautiful flavour and colour that the strands of saffron impart to the Kulfi make it one of the most cherished and savoured desserts of Indian cuisine-a egg-free dessert that is famous all across the world. Try making the Malai Matka Kulfi (the perfect Indian dessert, if I may so) at home today and take your family on a flavourful culinary journey that they would never ever want to come back from!