Matka Kulfi
Dense, slow-reduced milk dessert set and frozen in small clay pots, giving it an earthy aroma unique to Delhi's street dessert vendors.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Heavy pot
- •Small clay matkas
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 13 g
- carbs
- 28 g
- fibre
- 1 g
- protein
- 7 g
- calories
- 260 kcal
Instructions
- 1
Boil milk in a heavy pot. Simmer on medium-low heat, stirring often, until it reduces to nearly half.
- 2
Mix cornflour into a little cold milk until smooth. Stir this into the simmering milk to thicken it.
- 3
Add sugar. Keep simmering until the mixture turns thick and creamy.
- 4
Stir in cardamom powder, saffron and half the chopped nuts.
- 5
Let the mixture cool slightly. Pour it into small matkas (clay pots).
- 6
Scatter the remaining pistachios and almonds on top.
- 7
Cover each matka. Freeze for at least 6 hours or overnight until firm.
- 8
Serve straight from the clay pot. Let it soften for a few minutes before eating.
Chef's tips
Clay pots absorb extra moisture from the kulfi (ice cream), creating a dense, slightly grainy texture and a lovely earthy aroma.
Ingredient substitutions
- clay matka → small steel or plastic kulfi moulds
Storage
Store frozen in the matka for up to 2 weeks, covered tightly.
Reheating
Not applicable; served frozen or slightly softened.
Common mistakes to avoid
- •Not boiling down the milk enough, which makes the kulfi icy instead of creamy.
Serving suggestions
Cooked Matka Kulfi?
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