MATKA BADAM KULFI

MATKA BADAM KULFI

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I must say that I had an awesome childhood. My parents had there ancestral homes in Banaras and Jabalpur and I have gorged on the most authentic summer desserts and goodies during our vacation time when we used to visit our granny and maternal uncle. Ohhh… That was some time which I miss now, we were so carefree with no tension or burden of life’s responsibilities just chilling out our vacation and having a gala time of the year. We always used to look forward to such trips the whole year.

Normally everyone would like the big city life with all the facilities and luxury but I always was pulled towards the small town charm. The peaceful life, friendly people, non-polluted atmosphere and most of all the amazing authentic cuisine of those places is to be revisited again and again.

But alas you can’t get everything as life gets busy and those things are kept on hold for infinity. Its been 11 years now, I am still planning to revisit my parent’s ancestral homes. Hopefully, I will make a plan to fulfill my desire soon.

Still the memories of my such vacations are so fresh that whenever I think about it I just go into a flashback mode. Whenever we used to go to our maternal uncle’s place in Banaras or to my granny’s place at Jabalpur, one thing was common to both the places: on a hot sultry summer afternoon after lunch-time, while we all kids were playing, we would keep an ear alert for the ringing bell of the Kulfiwala who would come on a bicycle. He used to bring kulfi in matkas or kulhars (earthen pots and cups) filled with thick frozen, sweetened milk of different flavours and my favourite was badam matka kulfi. In those days there were no proper refrigeration boxes and they used to bring these kulfis in big matkas or earthen pots filled with crushed ice and rough salt mixture and the pot used to be covered with a thick rag to save it from outside heat — local refrigeration technique of that time and very effective too. In that pot they used to place different moulds of frozen kulfi with tightened lids and while serving he used to take out each mould or matka and loosen it, and serve it on a leaf. Often we used to have it direct from the matka as the smell of the earthen pot would add to the flavour of the kulfi. Dreaming about digging a spoon right now. Mmm..

As I didn’t get a earthen pot I set it in a plastic pot to get the look of it but if you can get some earthen pot please do use that and believe me it makes a lot of difference to the taste and flavour.

Do try and enjoy my humble take on this recipe and give me a feedback if possible. Would love to hear from you all.

RECIPE FOR MATKA BADAM KULFI:

Image of MATKA-BADAM-KULFIIngredients:

  • 2 litres – full cream milk reduced to half by boiling on medium flame that will be 1 liter of reduced milk.
  • 6 to 7 tbsp – Badam kesar milk powder of nandini or any other company
  • 4 tbsp – Milk powder
  • 4 to 5 tbsp – Almond powder
  • 2 tbsp – Chopped almonds
  • Some almonds for garnish
  • Saffron a pinch
  • 2 to 3 tbsp – Custard powder
  • 2 to 3 tbsp – Room temperature milk to mix custard powder

Image of MATKA-BADAM-KULFIMethod:

  1. When the milk has reduced to half add the badam milk powder, coarsely ground almond powder, milk powder, kesar and mix till well incorporated.
  2. Dissolve the custard powder in 2 to 3 tbsp milk and add slowly to the above boiling mixture string continuously till it becomes thick.
  3. Check  with the  back  of  the  spoon  if  it’s  forming  a thick  layer, if yes, then  it’s  done, if  it feels runny  then add  more custard powder  mixture and check  for sugar, if needed add more as I do not like more sweet so I didn’t add any as both milk powder and badam milk powder has sugar.
  4. Let it cool down to room temperature; at this point it would be like a rabadi mixture not too thick and not too thin; at last add the chopped almonds  (as adding almonds chopped or sliced at this stage keeps them crunchy after freezing the kulfis).
  5.  Pour  into  matkas — if possible  use earthen matka as it gives a much more earthy flavour and creamy texture. (As I didn’t have earthen pots, I used plastic ones) Cover them tightly and freeze overnight.
  6. When set server the matka kulfi in the matka along with sliced almonds for garnish on top.
  7. Serve it with love to your loved ones. Happy cooking.
MATKA BADAM KULFI
 
Author:
Recipe type: Desserts, Ice creams and kulfis
Cuisine: Indian
Ingredients
  • 2 litres - full cream milk reduced to half by boiling on medium flame that will be 1 liter of reduced milk.
  • 6 to 7 tbsp - Badam kesar milk powder of nandini or any other company
  • 4 tbsp - Milk powder
  • 4 to 5 tbsp - Almond powder
  • 2 tbsp - Chopped almonds
  • Some almonds for garnish
  • Saffron a pinch
  • 2 to 3 tbsp - Custard powder
  • 2 to 3 tbsp - Room temperature milk to mix custard powder
Instructions
  1. When the milk has reduced to half add the badam milk powder, coarsely ground almond powder, milk powder, kesar and mix till well incorporated.
  2. Dissolve the custard powder in 2 to 3 tbsp milk and add slowly to the above boiling mixture string continuously till it becomes thick.
  3. Check with the back of the spoon if it's forming a thick layer, if yes, then it's done, if it feels runny then add more custard powder mixture and check for sugar, if needed add more as I do not like more sweet so I didn't add any as both milk powder and badam milk powder has sugar.
  4. Let it cool down to room temperature; at this point it would be like a rabadi mixture not too thick and not too thin; at last add the chopped almonds (as adding almonds chopped or sliced at this stage keeps them crunchy after freezing the kulfis).
  5. Pour into matkas -- if possible use earthen matka as it gives a much more earthy flavour and creamy texture. (As I didn’t have earthen pots, I used plastic ones) Cover them tightly and freeze overnight.
  6. When set server the matka kulfi in the matka along with sliced almonds for garnish on top.
  7. Serve it with love to your loved ones. Happy cooking.

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