Maharashtra Matka Kulfi Creamy Frozen Milk Dessert Mumbai

Ingredients

• 1 litre full-fat milk
• 1/2 cup sugar
• 2 tbsp cornflour mixed with 3 tbsp cold milk
• 1/4 tsp cardamom powder
• A generous pinch of saffron soaked in 2 tbsp warm milk
• 2 tbsp pistachios — finely sliced
• 2 tbsp almonds — finely sliced
• 1/2 tsp rose water

Method

1. Freeze for 6 to 8 hours or overnight until completely solid.
2. Bring 1 litre full-fat milk to a boil in a heavy pot. Reduce to medium.
3. Add cornflour slurry while stirring — this thickens the kulfi and prevents ice crystals.
4. Cook on medium stirring every 3 to 4 minutes for 20 to 25 minutes until the milk has reduced to about half and is quite thick.
5. Add sugar, cardamom powder, saffron milk, sliced pistachios and almonds. Stir.
6. Cook 5 more minutes. Add rose water.
7. Cool completely.
8. Pour into small kulfi moulds or small clay matka pots. Cover with foil or lid.
9. To serve: run warm water briefly over the outside of the mould and slide out. Or serve in the clay pot.