A Traditional Dessert - Matka Malai Kulfi

There are so many different varieties and flavors of kulfi. The traditional Kulfi is Malai Kulfi. Let me share the recipe of Matka Malai Kulfi.

INGREDIENTS - (1 CUP = 250 ML)

• Full Fat Milk - 1 LTR OR Milk - 4 Cups
  
• Sugar ⅓ cup OR sugar 70 grams
  
• Cardamon powder ¼ teaspoon OR 4 green cardamoms (Choti Elaichi), crushed to powder in mortar-pestle
  
• 1 pinch saffron (Kesar)
  
• Chopped Almonds - 10 OR chopped almonds - 2 tablespoons
  
• 12 to 14 pistachios OR 2 to 3 tablespoons chopped pistachios
  
• Chopped cashews - 10 OR chopped cashews - 2 tablespoons
  
• Whipping cream - ½ cup 30% to 50% fat or low-fat cream (25% fat)
  
• Rose water or Kewra water - 2 teaspoons
  
• Some finely chopped pistachios or almonds, for garnish - optional
  

Method to prepare the MALAI KULFI RECIPE

Rabri for Malai Kulfi -

• Pour 1-litre full-fat milk in a wide pan and heat it on low flame. Bring the milk to a boiling point. Stir the milk from time to time to avoid scorching.
  
• stir once the milk comes to a boil and add the malai (clotted cream) back to the milk.
  
• continue to cook milk on low flame till it reduces to ⅓ of its original volume.
  
• keep on stirring and remove the clotted cream (malai) which forms on top of the milk and add it back to the milk.
  
• also keep on scraping the dried milk solids from the sides and add them back to the milk.
  
• this way stirring often, reduce the milk to ⅓ of its original volume.
  
• do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides.
  

Making malai kulfi

• keep the flame to a low and add ⅓ cup sugar.
  
• stir so that the sugar dissolves.
  
• then add ¼ teaspoon cardamom powder.
  
• next add a pinch of saffron strands.
  
• then add 2 tablespoons chopped almonds or sliced almonds.
  
• then add 2 to 3 tablespoons chopped pistachios or sliced pistachios.
  
• then add 2 tablespoons chopped cashews.
  
• add ½ cup cream. you can use low fat (25% to 35% fat) cream.
  
• mix the cream very well with the rabri mixture.
  
• on a low heat or low flame, just gently bring to one boil. when the kulfi mixture comes to a boil, then switch off the stove.
  
• add 2 teaspoon rose water or kewra water. mix very well.
  
• cover and let the mixture cool at room temperature.
  
• once done, pour the malai kulfi mixture in kulfi moulds or popsicle moulds or kulhads or matka.
  
• cover tightly with lids or aluminium foil. freeze malai kulfi for 7 to 8 hours or overnight.
  

Serving malai kulfi

• before serving malai kulfi, take the kulfi mould and just warm it by moving it between your palms.
  
• with the back of a spoon, slid through the sides. if used a kulhad or matka, then directly have the malai kufli from it.
  
• place the malai kulfi on a serving plate or tray. sprinkle some finely chopped pistachios or almonds on top. addition of finely chopped pistachios or almonds is optional and you can skip this step.
  
• serve malai kulfi immediately.