'Matka' Kulfi
Ingredients
1 liter milk
8 cardamom, powdered
200g of Sugar
1 pinch of Safran
2 1/2 table spoon of corn flour (or double cream if you can find it, preparing it will take long, so corn flour is just perfect)
About 25g of each - Pistachio, Cashew nuts, Badamde - chopped into fine pieces
Optional : 2 table spoon of condensed milk
Praparation
1/ Infuse safran in 2 or 3 table spoon of milk and set it aside.
2/ Boil milk in a thick bottom vessel over low flame until it becomes 1/2 litre (takes about 30 to 45 minutes). Stir constantly not allowing the milk to attach to the bottom.
3/ Once the milk is thick, add sugar and stir for about 3 minutes.
4/ Add the grains and stir for about 3 minutes
5/ Dilute corn flour in water and mix it weel. Add it to the milk while stir it constantly. Cook for about 3 minutes.
6/ Add cardamom and stir for about 3 minutes
7/ Remove the milk from flame and add safran (add condensed milk if you wish), stir well.
8/ Keep it aside and let it cook down (takes about 2 hours under room temperature).
9/ Pou it into a mould.
Kulfi Mould
Special Kulfi moulds are available in India (alluminium or plastic). Outside India we can buy them online, but they are costly. During my recent visit to India, I collected the mud pots (Matka) and brought them back to France. You can also place the kulfi inside normal ice-cream moulds.
10/ Place the moulds in a freezer for about 6 to 7 hours (depends on what type of freezer you own).
Optional : Add finely chopped pistachio while serving.
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