Name: Semiya Matka Kulfi recipe by Femina Shiraz at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Milk 3 cups and 1/4 cup; Roasted vermicelli 1/2 cup; Condensed milk 1/2 cup; Crushed cardamom 1/2 tsp; Sugar 2 tbsp; Corn flour 2 tbsp; Ghee 2 Tbsp; Raisins 1 tbsp; Cashew nuts (split) 2 tbsp; Chopped cashew nuts 1 tbsp (for garnishing); Chopped pistachios 1 tbsp (for garnishing); Salt a pinch

ABOUT Semiya Matka Kulfi RECIPE

Semiya payasam or seviya kheer is one of the most popular Indian desserts. I have transformed this delicious sweet into matka kulfis. This dessert takes me back the memory lane, when I used to have milk popsicles with semiya (vermicelli) strands.

Ingredients Serving: 3

Milk 3 cups and 1/4 cup
Roasted vermicelli 1/2 cup
Condensed milk 1/2 cup
Crushed cardamom 1/2 tsp
Sugar 2 tbsp
Corn flour 2 tbsp
Ghee 2 Tbsp
Raisins 1 tbsp
Cashew nuts (split) 2 tbsp
Chopped cashew nuts 1 tbsp (for garnishing)
Chopped pistachios 1 tbsp (for garnishing)
Salt a pinch

Instructions

Take 1/4 cup milk at room temperature and add the corn flour.
Mix well and keep it aside.
Heat ghee in pan.
Add the raisins and split cashew nuts and fry them until they turn golden brown.
Once done, take them out and keep them aside.
To the same pan, add 3 cups of milk and boil.
Once it starts to boil, add in the sugar and vermicelli and cook covered for about 10-15 minutes.
Open the pan and add a pinch of salt and the crushed cardamoms.
Add in the condensed milk and mix well.
Cook for a couple of minutes.
Add in the fried dry fruits and mix.
Now simmer the flame and add the corn flour milk mixture.
Keep stirring as the payasam will begin to thicken now.
After 2 minutes, switch the flame off.
Allow to cool completely.
Once semiya payasam is cooled completely, fill them up in the earthen pots or matkas.
Cover with aluminium foils and freeze for atleast 5-6 hours.
Garnish with chopped cashew nuts and pistachios and serve chilled.

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