Matka Malai Kulfi Recipe | Pot Kulfi Recipe | Kulfi with just 2 ingredients | Most Easiest Kulfi Recipe
Matka malai kulfi recipe is a milk-based dessert. It is usually served chill in an earthenware pot called matka.
This recipe can be prepared with just 2 ingredients that are easily available in your kitchen. It’s rich, creamy texture will make you feel so satisfied!
What is Kulfi?
Kulfi is a frozen dessert recipe made from milk and sugar. It is said to be popular in the Indian subcontinent.
It is similar to that of an ice cream, but slightly differs in taste and texture.
Kulfi can be served in matka (clay pot) or frozen sticks or moulds. When it is served in clay pot, its called matka kulfi ; whereas, when served in sticks its known as kulfi.
What is Matka Malai Kulfi?
Matka Malai Kulfi Recipe is again another version of kulfi. These are usually served in small earthenware pots called matka or mud pots.
This recipe uses full cream milk, where malai is scraped from the sides and mixed in milk. This helps to thicken milk faster and also enhances the taste.
Hence, it gets the name matka malai kulfi.
Video Recipe: How to make Matka Malai Kulfi with only 2 ingredients?
Traditionally, these kulfi recipes are prepared by reducing the milk until the thick malai is collected. This collected malai is then transferred to earthen pots/matkas or kulfi moulds and are frozen until it gets dense.
By doing so, the kulfis are given a good shape.
The consistency you achieve before transferring to the matka’s is popularly known as Rabri (a thick creamy dessert).
One quick method:
You may add mawa or khoya or khova to the milk and then cook. This definitely reduces a lot of cooking time. If the mawa used doesn’t contain sugar, then you may add condensed milk as a sweetener. Else do not add anything else.
I personally prefer using the traditional method of preparing matka kulfi or kulfi, as it gives more richness and feels so creamy in every bite!
You may find the tips & considerations at the bottom.
Step by step procedure to prepare Matka Malai Kulfi Recipe?
Firstly, use a heavy bottomed pan or pot or kadai. This ensures that the milk doesn’t burn easily. Also, this traditional method of preparing kulfi, makes it convenient when you use a thicker-bottomed pan as it is time-consuming.
Pour in the milk. Make sure it is full cream milk or cow’s milk. I have used cow’s milk for this recipe.
Heat on high flame. Give it an initial mix. Allow it to start boiling. Once it starts boiling, add sugar and stir until the sugar dissolves completely. You could also add condensed milk or mawa at this stage instead of sugar. Combine it well with the milk.
Allow it to boil again on high flame. When it tries to overflow, stir it then. If tries to overflow further, then reduce the flame to medium. Once sugar dissolves do not stir continuously.
Stirring continuously will slower the cooking process even more. So make sure to stir occasionally to avoid burning.
I suggest you scrape the sides of the pan to collect the malai and mix it along with the milk. This process helps in reducing the milk faster and also avoids burning of milk on the sides. You may also add 2 tsp cornflour or cornstarch to thicken the milk quicker without using any chemical thickening agents.
Continue boiling and stirring occasionally until the milk is reduced to 1/4th quantity. Add some crushed or powdered cardamom. This enhances the flavour of the matka malai kulfi recipe. Also add some chopped cashews, pistachios and badam (these are optional though).
Turn off the flame and let the milk cool completely before transferring it to any matka or glass or cups. Once it is completely cooled, transfer it to any of the above-mentioned cups. Since this is Matka kulfi, I have used a clay pot or earthenware pot or cups called matka’s. Cover it with a foil paper or a cling wrap to avoid crystallization on the top surface.
Make sure to seal it tight. You may also use a rubber band or any elastic to seal it tight.
Freeze for atleast 7-8 hours or overnight. In some cases, u may have to freeze it for even longer time depending upon then temperature of your freezer unit. Once set completely, scoop a bite and enjoy!
- 500ml milk - full cream milk
- 1/2 cup sugar
- 1/2 tsp cardamom - crushed or powdered
- nuts - chopped - cashews/pistachios/badam
- Pour milk in a thick bottomed pan.
- Bring it to a boil.
- Add sugar. Stir continuously until sugar dissolves.
- Continue cooking on medium flame until the milk reduces to 1/2 quantity.
- Add cardamom and nuts. Mix well.
- Milk reduces to 1/4th quantity.
- Turn off the flame. Allow it to cool completely.
- Transfer to a matka or pot.
- Cover with foil or cling wrap.
- Freeze 8 hours or overnight.
- Once set completely, scoop and have a bite!
Tips & Considerations:
1. Always use full cream milk - being a traditional method it gives good taste to the kulfi. 2. To avoid refined sugar, you can substitute it with mawa or khoya or condensed milk too. 3. Crushed or powdered cardamom enhances the flavour of the recipe. 4. Avoid skimmed milk. 5. Patiently stir and scrape the sides to collect the malai until the milk reduces to 1/4th quantity. 6. Stir avoids burning of milk. 7. Make sure to use a heavy bottomed pan or a non-stick pan. 8. If you don't matka's or kulfi moulds handy, you may use stainless steel tumblers or any paper cups or even glass or ceramic pots. 9. Never forget to cover the glass or matka or moulds with a aluminium foil or cling wrap before freezing - this prevents crystalization on the top and avoids harder top surface.
You may also try my other dessert varieties: