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Kesar Badam Pista Matka Kulfi Recipe using Condensed Milk
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Kesar Badam Matka Kulfi Recipe

Matka Kulfi is an Indian summer dessert where milk is thickened with chopped nuts and saffron before freezing them in, either terracotta moulds (known as matka or matki) or conical kulfi moulds. It is kind of a no-churn Indian ice cream that is rich, creamy and has chopped nuts in it. With a little bit of planning and overnight chilling, I will tell you how to make some delicious homemade kesar-badam matka kulfi using Milkmaid or condensed milk.
Course Dessert
Cuisine Indian
Keyword Condensed Milk Recipes, Cream Recipes, Ice Cream Recipes, Milkmaid Recipes, Nuts Recipes, Powdered Milk Recipes, Saffron Recipes
Prep Time 5 minutes
Cook Time 20 minutes
Freezing Time 8 hours
Total Time 8 hours 25 minutes
Servings 2 people
Author Priyanka

Equipment

  • Stove Top
  • Sauce Pan
  • Kulfi Moulds or Terracotta Bowl or Matkas or Glass Bowls or Ramekins
  • Clingfilm Sheet
  • Baking Tray

Ingredients

  • 2 cups Cow's Milk
  • ½ cup Condensed Milk
  • ½ cup Fresh Cream
  • 6 Almonds - finely chopped
  • 8 Pistachios - finely chopped
  • 6-8 Saffron strands
  • A pinch of Nutmeg Powder

Instructions

  • Take a heavy bottom saucepan and combine together the milk, condensed milk and fresh cream. Give it a stir and place it on low heat. We are going to reduce it so keep the heat on low and use a rubber or silicone spatula to stir. This way you would be able to stir at the bottom as well
  • Remove a teaspoon of this simmering milk in a small bowl to soak the saffron strands
  • Meanwhile, chop the almonds and pistachios. You can peel the almonds beforehand if you find them bothersome. I skipped the step
  • Once the milk has been reduced to half of its original volume, add the chopped nuts, soaked saffron threads along with the soaking liquid and nutmeg powder. Give everything a good mix. At this stage, you will notice that the milk mixture has thickened quite a bit
  • Switch off the heat
  • Prepare the moulds you wish to use to freeze the matka kulfi by placing them on a baking tray. Pour the mix in the moulds. Do not fill up to the brim, leave some space on the top
  • Seal the top using a cling film sheet by pressing it to the surface of the milk mixture so that there is no space left in between for condensation
  • Freeze them overnight or for 8 hours at least. Serve with some chopped pistachios on top.

Notes

This homemade kulfi recipe will give you enough to serve two. You can multiply the recipe twice or by three times if you want to serve 4 or 6 people at a time. Also, this recipe is very flexible in terms of its ingredients. All you have to do is thicken some milk till it's creamy, and a bit clumpy with milk fat solids. Next add your choice of chopped nuts, spices for flavours or seasonal fruits to bring in variation to the kulfi recipe.