Matka Kulfi – Cashew Pistachio Almond Ice Cream

View my step-by-step video

 

 

 

 

For Diwali, Holi, Durga Puja, Dussera, Navratri or just any occasion this Matka Kulfi is perfect after a heavy meal. Nuts are ground to a paste and cooked with milk and saffron. Matka means pot and the ice cream is chilled in terracotta pots. Traditionally they were prepared in pots to cool them faster as they did not have refrigeration facilities. This recipe can be made and set in anything, including Tupperware.

I’m obsessed lately with making these delicious desserts in terracotta pots. Every time someone comes from India, I ask them to bring some back for me. Many Indian stores here in North America will likely also carry these beauties. Earlier I made a Phirni video and set the rice pudding in a flat terracotta dish. Check out that video here – https://www.youtube.com/watch?v=5xKKduZQKkk&t=2s

Matka Kulfi

Ingredients

  • 1/2 cup mixed nuts and raisins
  • 2 tbsps Sugar
  • 1/2 cup Milk
  • 500 ml Milk
  • Pinch Saffron
  • 1/4 cup or more Sugar
  • Extra 2 tbsps Milk

Instructions

  1. Grind the nuts and raisins with the 2 tbsps of sugar
  2. Add the 1/2 cup milk and grind to a paste
  3. Boil the milk and add a pinch of saffron
  4. Add the sugar and reduce the milk by half
  5. Add the nut paste and continue to cook
  6. Add some milk to the processor and scrape into the pot
  7. Cool and pour into small containers or matkas
https://kravingsfoodadventures.com/matka-kulfi-cashew-pistachio-almond-ice-cream/

 

Mango Kulfi

View my step-by-step video

 

Mango Kulfi is an easy non churn ice cream made with heavy cream and Mango puree. Traditionally a Kulfi is made with full fat milk and is stirred and stirred till it reduces down and achieves a thick consistency. In this shortcut recipe, I’m using canned, evaporated & condensed milk together with whipping cream and mango puree to achieve the same taste without the long process.

 

I used traditional Kulfi molds in this recipe, but feel free to use popsicle molds or even just set this ice cream in a freeze proof container.

Mango Kulfi

Ingredients

  • 200 ml Whipping cream
  • 200 ml Mango puree
  • 200 ml Evaporated Milk
  • 200 ml Condensed Milk
  • Garnish optional - Pistachios & Saffron strands

Instructions

  1. For best results ensure that everything is fridge cold
  2. Whip the cream and when it’s nice and thick, drizzle in the puree
  3. Remove and store in the fridge
  4. Whip the Evaporated & Condensed milk together and slowly fold in the mixed whip cream and mango
  5. Using a pouring jug, slowly pour the mixture into the Kulfi or popsicle molds
  6. Cover each mold with a piece of foil
  7. Freeze for an hour till semi set, remove and stick popsicle sticks through the foil
  8. The foil and the semi set ice cream will help the sticks stay straight
  9. Return to the freezer and freeze for another few hours
  10. To unmold, just dip the outside in warm water and release
https://kravingsfoodadventures.com/mango-kulfi-2/

 

Pistachio Kulfi

Watch my step by step video

PistachioKulfi_HNTThis recipe brings back a lot of memories – I devised an International tasting menu in 2011 and competed in Come Dine With Me Canada. While my menu featured tasty treats from around the world, I decided to end on a not too sweet and creamy note Pistachio Kulfi.
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Rosy-SoobratteeMaking this Kulfi connected me to my good friend Rosy Banwait-Sobratree who had also made Kulfi on another reality TV show – we were bonded by our victories and our love for this frozen treat. Sadly Rosy passed away last year after a battle with cancer. There isn’t a day that goes by that I don’t think of her and I’d like to dedicate this post in her memory.
This recipe originated in India but has gained popularity all over the world. I’ve since made this recipe many many times. I invested in Kulfi moulds, make a large batch in advance for a party and then simply throw it into a bag to serve later. If you don’t have a Kulfi mould, have no fear, this also works set in a popsicle mould, a cake pan or even tupperware. This is my shortcut version, I’m using whipped cream to get that creamy consistency and there is no cooking involved as well. You need to make sure that your equipment and ingredients are chilled so you don’t drop the temperature of the ice-cream.
Pistachio Kulfi

Ingredients

  • 200 ml whipping cream
  • 1 cup sugar
  • 370 ml can Evaporated milk
  • Seeds of 3 cardamoms crushed
  • 1/4 cup powdered pistachios
  • 1/4 cup sliced pistachios
  • Green food colouring (optional)

Instructions

  1. In a chilled mixing bowl, whisk the cream till thick and fluffy and add the sugar at intervals
  2. Remove and scrape into another chilled bowl and refrigerate
  3. In the same mixing bowl, whisk the Evaporated milk, cardamom seeds and powdered Pistachios
  4. Add the tiniest bit of food colouring
  5. Fold the cream into the Evaporated milk mixture
  6. Pour into moulds and cover with a square of foil with a slit in it
  7. Freeze for a half hour till semi set
  8. Remove and add the sticks through the slits
  9. Freeze for a few more hours or overnight till fully frozen
  10. Remove from mold and serve
https://kravingsfoodadventures.com/pistachio-kulfi/