Learn how to make matka kulfi|thandai kulfi -Creamy, rich, dense and flavourful kulfi.
Thandai is Indian popular refreshing drink which is prepared especially on holi. this beverage is loaded with dry fruits, spices, saffron and seeds. thandai also helps in digestion, immunity and also, give cooling effects to the body.
Kulfi is the desi ice cream in India. It is prepared with milk and has numerous flavours. this thandai matka kulfi is the combination of thandai and malai kulfi.
You can prepare your own thandai masala at home within 5 minutes by grinding the spices into a fine paste. So no need to worry if you don’t have thandai masala.
I would suggest you to use earthen pots as it slows down the melting of kulfi and gives earthy flavour to it.
There is no season or best time to eat kulfi or ice cream. Kulfi is evergreen whether it’s winter or summer have it anytime, you’re going to love it.
If you like the combination of thandai and kulfi then checkout boondi tart with rabri.
Suggestion
- If you want to make dry thandai masala powder then skip milk and double the quantity of nuts, seeds and other ingredients. Blend it into a fine powder and store it in airtight container.
- If you don’t have matka(earthen pots) or icecream moulds then pour the thandai kulfi mixture in a disposal paper glass and insert icecream stick in centre.
- Cover the opening of matka with foil paper to avoid forming ice on the surface of kulfi.
- Add sugar when the milk is reduced to half, if you will add before the milk will become yellowish.
How to make matka kulfi at home
1. To make Thandai kulfi in a kadhai or a deep bottom pan add full cream milk, now cook the milk on medium flame by stirring in between with laddle so that milk doesn’t burn from the bottom.
Cook the milk until it reduces to one-third of its quantity.
2. Meanwhile, prepare thandai masala paste. In a mixture grinding jar add almond, pistachios, cashews, fennel seed, black pepper, poppy seeds, green cardamom and kesar.
Add 3 tablespoon milk in it and grind it into a smooth paste.
3. On every boil milk will become thick. you will also notice malai in the milk and scrape the malai from the sides.
4. When the milk is reduced to half add thandai masala paste and stir it nicely. Then add sugar in it again stir it nicely.
5. After adding sugar the consistency of the milk becomes little runny so boil it for 6 to 8 minutes and it will become thick.
6. Turn off the flame and let the milk mixture cool down completely.
7. Fill the matka with it and cover it with foil paper. freeze it for 3 to 4 hours or until it becomes solid. You can fill it in a kulfi mould or a paper disposal glass as well.
8. Serve it when the kulfi solidifies.
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Recipe Card:
How to make matka kulfi|thandai kulfi
Do you love frozen dessert? Try this creamy and rich thandai matka kulfi.
Ingredients
- 5 cup full fat milk
- 1/2 cup sugar
Thandai masala
- 7 almond
- 7 cashews
- 7 pistachios
- 1 teaspoon fennel seeds
- 3 black pepper
- 1 tablespoon poppy seeds (khas khas)
- 3 cardamom
- 1 pinch kesar or saffron
Instructions
- In a pan add 5 cup milk, cook the milk on medium flame until it is reduced to half.
- Meanwhile in the mixture grinding jar add 7 cashews, 7 pistachios, 7 almonds, a pinch of kesar, 1 teaspoon fennel seeds, 1 tablespoon poopy seeds, 3 cardamom and 3 black pepper. Add 3 tablespoon milk in it from the kadhai or pan. Blend it into smooth paste.
- When the milk is reduced to half add thandai masala paste and stir it nicely. Then add sugar in it again stir it nicely.After adding sugar the consistency of the milk becomes little runny so boil it for 6 to 8 minutes and it will become thick.
- Turn off the flame and let the milk mixture cool down completely. When the mixtures is cooled pour it in matka or icecream mould and freeze it until it become solid.
- You can also garnish it with chopped dry fruits before serving.
Notes
- If you want to make dry thandai masala powder then skip milk and double the quantity of nuts, seeds and other ingredients. Blend it into a fine powder and store it in airtight container.
- If you don’t have matka(earthen pots) or icecream moulds then pour the thandai kulfi mixture in a disposal paper glass and insert icecream stick in centre.
Nutrition Information:
Yield:
7Serving Size:
1Amount Per Serving: Calories: 178Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 11mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 7g
All information presented and written within shellyfoodspot.com are intended for informational purposes only.
This thandai flavoured kulfi is perfect for holi, have a combo of a refreshing drink and creamy dessert. this is the traditional way of making kulfi, I have not used cornflour or anything for a thickening.
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