Kesar Badam Matka Kulfi

The word Matka Kulfi has some magical childhood memories for most of the Indians like me , who grew up relishing on this dense rich , classic frozen dairy dessert from the Kulfi wala bhaiya ! Traditionally in India, Kulfi is sold by vendors called Kulfiwalas , who keep the kulfi frozen by placing moulds inside a large earthenware pot called a matka, filled with ice and salt. In fact it is often referred as a traditional Indian ice cream. It comes in various flavours like Mango , Kesar ,Pista, Malai and is more denser than the western ice cream and due to its density , Kulfi takes more time to melt than the western ice cream.

This dense rich Kulfi is made by a slow process of condensing the full cream milk till it gets an irresistible texture and aroma. This sweetened condensed milk is further flavoured with Saffron and Cardamom and garnished with nuts like Almonds or Pistachios. The condensed and flavored milk is poured into earthenware pots and allowed to freeze overnight or until firm and served ice chilled .

There are many quick versions of making Kulfi using condensed milk , cream and bread and sometimes using khoya, but if you are looking for the original flavour of classic kulfi , i would suggest to stick to this slow yet rewarding authentic method which requires patience :) The recipe shared here is a without condensed milk and far more better option for kids than the market bought artificial flavoured stuff. So this Summer try out simple recipe of home made Kesar Badam Matka Kulfi and treat your loved ones !

Ingredients: (Measurements 1 cup = 250 ml)

• 4 cups /1 liter full cream milk
• 1/2 cup Sugar or as required
• Few strands of Saffron dissolved in 2 tsp of warm milk
• 8-10 Almonds
• 1/4 tsp Cardamom powder

Method:

1. Heat the full cream milk in a heavy bottom pan, preferably a wide pan and bring it to boil. Allow the milk to simmer on medium flame until it reduces to half its quantity. Keep stirring the milk and scrapping the sides occasionally, so that milk does not stick to the bottom of the pan.

  2.  Add sugar to the milk , give it a quick stir and allow the milk to simmer again until it reduces to 1/4 th of its original volume.

  3. Now add the Saffron milk followed by chopped Almonds and Cardamom powder. Mix and cook for another 2-3 minutes and put off the flame.

  4. Allow this dense kulfi mixture to cool at room temperature and then refrigerate it for 3-4 hours. ( this step prevents the ice crystals from forming in kulfi) .Now pour this cool rabadi into the kulfi molds or earthen pots (matkas) and seal the top either with a cling film or aluminium foil . Place the molds in the deep freeze section of the refrigerator and let the kulfi set for about 7-8 hours or overnight. 

  5. The yummy Kesar Badam Matka Kulfi is ready to serve. Place the kulfi molds in luke warm water for few seconds to unmold it and serve it ice chilled.

Notes:

•  Do not replace full cream milk with skimmed milk in this recipe, if you are looking for authentic flavor of the Kulfi.
• Reduce the milk to 1/4 of its original quantity by simmering.
• You can replace Pistachios with Almonds and then the Kulfi will be Kesar Pista Kulfi.
• If you do not have earthen ware pots to set the kulfi , you may use the kulfi moulds or steel glass or bowls instead.
• You may insert an ice cream stick while un molding the kulfi for easy handling.
• No artificial color or essence is added in this recipe and the lovely yellow color is imparted by Saffron.
• As this kulfi does not have any thickening agents like cornflour, it can be had as fasting food ( food for Vrat).
• Kulfi expands a bit after setting, so do not fill the molds until brim. 
• Allow the kulfi mix to cool down at room temperature and keep refrigerated for at least 2 hours prior to filling the molds, this is to prevent the ice crystal formation in the kulfi.