HOW TO MAKE MATKA KULFI
According to Wikipedia, Kulfi was traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein, and lactose density. It has a distinctive taste due to caramelization of lactose and sugar during the lengthy cooking process. The semi-condensed mix is then frozen in tight sealed moulds (often kulhars with their mouths sealed) that are then submerged in ice mixed with salt to speed up the freezing process.
As summers is at its height so, we all need something to sooth ourselves. To cope up with this heat we usually intake drinks available in market which are quite harmful to an individual. So I thought lets prepare something refreshing at home itself . So I experimented with Thandai and it tasted yum .. 😉
So lets prepare this Matka kulfi.
Ingredients Required: –
- Milk – 1/2 kg
- Sugar – 100 gm
- Thandai powder – 100 gm
- In a thick bottomed pan, pour milk and boil it.
- Now with continuous stirring evaporate it to 200 gm.
- As while evaporating bottom can burn so, be careful
- Then, off the flame and keep the milk aside.
- After 10 minutes, add thandai powder and sugar.
- Bring the milk at room temperature.
- Pour the content in small matka’s .
- Freeze it.
- Serve it chilled 🙂
- By adding thandai, we added Saffron, pistachios, almonds, rose flavor and other ingredients available in powder.
- You can also add milkmaid, in the evaporated milk as it will make the milk more thick.
- But reduce the sugar content if you add milkmaid.
- Remaining all the steps are same for making matka kulfi.
- It’s interesting to cook the variant of kulfi.
- You all try it once and share your experience.