Matka Kulfi

Kulfi can be called the Indian Summer sweet. Every one relishes it specially with falooda (sweet noodles) and Khus or Rooh-Afza. There is another type of kulfi I came across, the matka kulfi. As a lot of relatives are coming over to visit me, I decided to give Matka Kulfi a try to ease the Chennai May heat. All you need are small matka which are clay pots. They are easily available at any pot maker. Just make sure the mouth of the pots is big enough to scoop out the ice-cream.

Preparation Time – 30 mins (4-5 hours for freezing)

Servings – 20

Ingredients

1 liter milk

3-4 Alphonso mangoes

4-5 tbsp sugar

½ can condensed milk

¼ cup milk powder

¼ cup almonds, chopped

¼ cup pistachios, chopped

Matka Kulfi

Matka Kulfi

Boil the milk and let it simmer at low flame. Add sugar, milk powder and condensed milk and let the milk cook till it becomes thick (approximately 15-20 mins) while stirring continuously. Turn off the heat and let the milk cool.

Peel the mangoes and separate the pulp. Blend in a mixer. Add the almonds, pistachios and mango puree to the milk. Pour in the matkas. Cover with aluminium foil and tie with a rubber band or a thread.

Chill for 4-5 hours till kulfi is set. Serve chilled.

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Mango Kulfi (Ice-Cream)

Kulfi is a popular Indian milk-based ice-cream available in multiple flavors. Unlike Western ice-creams, kulfi is not whipped resulting in a dense solid frozen dessert similar to ice-cream. It also takes a longer time to melt as compared to a normal ice-cream.

Kulfi is supposed to be stumbled upon by people living in the Himalayas who learnt the art of frozen food. Noorjehan, the wife of emperor Jehangir (son of the great Mughal King Akbar), is said to have transported great quantities of ice from Himalayas to the palace where it was stored in the underground storage of the royal palaces in Old Delhi. The ice was naturally insulated by the earth and so melted slowly. Noorjehan would serve the ice, crushed or shaved, with fruit pulps and sweetened milk as a unique dessert. However, the advent of modern refrigeration actually popularized this frozen dessert in India.

Mango is an all time favourite flavour that never fails to please. All the goodness of the juicy alphonso mangoes comes together in a sinfully rich and creamy kulfi. In case alphonso is not available, any other variety of mango can also be used. Vary the sugar content based on the sweetness of mango used.

Preparation Time – 20 mins + 2-3 hours for refrigeration

Servings – 8 kulfis

Ingredients

2 ½ cups milk (500 ml)

¼ cup milk powder

½ cup condensed milk (Milkmaid)

¼ cup sugar

1 cup alphonso mango pulp

¼ cup almonds and pistachios

A few strands of saffron

Mango Kulfi

Combine milk, milk powder and condensed milk and bring to a boil. Add sugar and saffron and let it simmer for 10-15 mins till the mixture thickens. Let it cool completely.

Blanche almonds and pistachios. Remove skin and chop coarsely. Mix the mango pulp with the milk. Churn for 15 seconds in a mixer if required. Add the chopped nuts. Pour into individual kulfi moulds and freeze till set. Normally it will take 2-3 hours for the kulfi to set. Unmould and serve.

Tip: Tinned mango can also be use if mango pulp is not available. However, do not add the syrup in the kulfi.