Matka kulfi easy and quick recipe in urdu/hindi #bahrain Cc

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while being dairy-free.

full-fat milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk + water

Powdered milk is often more affordable and shelf-stable.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color without the cost of saffron.

condensed milk

🥗Healthier: Greek yogurt

💰Cheaper: milk + sugar

Greek yogurt reduces calories while maintaining creaminess.

Chop 2 tablespoons of almonds, 2 tablespoons of pistachios, and 2 tablespoons of cashews and set aside.

Prepare 1 cup of homemade khoya (mawa) by grinding it until smooth.

In a non-stick pan, add 1 liter of milk and bring it to a boil.

Once boiling, reduce the heat to medium-low and add sugar to taste.

Add the ground nuts (almonds, pistachios, and cashews) and mix well.

Cook for 1 to 1.5 minutes, stirring continuously to prevent sticking.

Add the homemade khoya (mawa) and mix well to avoid lumps.

Cook for an additional minute while stirring constantly.

In a bowl, mix 3-4 tablespoons of milk with 1 tablespoon of corn flour until smooth, then add this mixture to the pan.

Cook for another 7-8 minutes while stirring continuously until thickened.

Add the crushed cardamom and fennel at the end for flavor.

Once thickened, remove from heat and let it cool slightly.

Pour the mixture into clay pots (mattka) or any other container you have.

Cover the pots with a lid or plastic wrap and secure with a rubber band.

Freeze for 6-7 hours until solid.

After freezing, remove from the freezer and dip the pots in warm water for a few seconds to loosen the kulfi.

Invert the pots onto serving plates and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens