Maharashtra Matka Kulfi Creamy Frozen Milk Dessert Mumbai

Method

1. 1

   Freeze for 6 to 8 hours or overnight until completely solid.

2. 2

   Bring 1 litre full-fat milk to a boil in a heavy pot. Reduce to medium.

3. 3

   Add cornflour slurry while stirring — this thickens the kulfi and prevents ice crystals.

4. 4

   Cook on medium stirring every 3 to 4 minutes for 20 to 25 minutes until the milk has reduced to about half and is quite thick.

5. 5

   Add sugar, cardamom powder, saffron milk, sliced pistachios and almonds. Stir.

6. 6

   Cook 5 more minutes. Add rose water.

7. 7

   Cool completely.

8. 8

   Pour into small kulfi moulds or small clay matka pots. Cover with foil or lid.

9. 9

   To serve: run warm water briefly over the outside of the mould and slide out. Or serve in the clay pot.