Malai Matka Kulfi | How to make Malai Matka Kulfi

By Vaishali Nagarajan  |  26th May 2016  |  
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  • Photo of Malai Matka Kulfi by Vaishali Nagarajan at BetterButter
Malai Matka Kulfiby Vaishali Nagarajan
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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!

Malai Matka Kulfi is an authentic dish which is perfect to serve on all occasions. The Malai Matka Kulfi is delicious and has an amazing aroma. Malai Matka Kulfi by Vaishali Nagarajan will help you to prepare the perfect Malai Matka Kulfi in your kitchen at home. Malai Matka Kulfi needs 5 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Malai Matka Kulfi. This makes it easy to learn how to make the delicious Malai Matka Kulfi. In case you have any questions on how to make the Malai Matka Kulfi you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Vaishali Nagarajan. Malai Matka Kulfi will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Malai Matka Kulfi

Ingredients to make Malai Matka Kulfi

  • Full cream/fat milk- 1 litre (Don't use already boiled milk. It should be a fresh packet of milk)
  • Condensed milk- 150g
  • sugar- 3 teaspoons
  • Milk powder- 3 teaspoons
  • cornflour- 1 tablespoon dissolved in 2 tablespoons of milk
  • saffron- a small pinch
  • Green cardamom powder- 1 and 1/2 teaspoons
  • Grated nutmeg- 1/4 teaspoon
  • Chopped pistachio- 1/4 cup
  • Chopped blanched almonds- 1/4 cup
  • Chopped cashew nuts- 1/4 cup

How to make Malai Matka Kulfi

  1. If using clay pot, soak it in water. Dissolve the cornflour in 2 tablespoons of milk.
  2. Pour the milk into a large, wide pot. Keep over a medium flame and allow the milk to slightly boil. Make sure you keep stirring the pot with a wooden spoon touching the bottom of the pot constantly so that the milk doesn't catch.
  3. Once nice and hot, reduce the flame to the lowest possible and allow the milk to reduce by 1/3 of the initial quantity. Again, make sure you keep stirring continuously. This will take about 10 minutes.
  4. After about 10 minutes, add the sugar and pour in the condensed milk. Allow it to cook for 4-5 minutes while constantly mixing. The milk mixture will start becoming thick.
  5. Now sprinkle the milk powder evenly and stir nicely. If you have tiny lumps, it's okay as it will dissolve but make sure you break the bigger lumps. Let this mixture simmer for 2 minutes.
  6. Now add the dissolved cornflour mixture to the pot. Stir constantly and cook for 4-5 minutes.
  7. Turn off the gas and stir in a pinch of saffron. Saffron is like pure gold in the culinary world so use it carefully. Don't add too much! A pinch is enough to impart colour and flavour.
  8. Add the cardamom powder, ground nutmeg to the mixture and mix slowly. Finally, add your chopped nuts and stir the mixture.
  9. Allow it to come to room temperature. Stir the mixture once in a while to prevent formation of a milk skin on the top.
  10. Remove the clay pots from the water and dry them nicely. If you're using plastic pots you just have to give it a wipe and make sure it is dry. Spoon the mixture into the pots and allow it to sit for a minute or so.
  11. Gently tap the pots in order to release any air bubble. Cover the top of the pots with an aluminium foil of that size and wrap a rubber band around it in order to seal it. Keep in the freezer for 5-6 hours to set.

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!

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