I’ve had quite a few awesome Kulfis in my lifetime up till now but the fondest memory I have of it is when we visited my grandparents to their village in Rajasthan. There was this old man who would go around the village in the evening time on his bicycle with an aluminum box tied to its back. He would yell “Kulfi” “Kulfi” to lure the kids out of their homes as if kids didn’t already wait for him at the door. And one fine day, we convinced our grandfather to let us taste his kulfi. When the man took that long, thin, rocket shaped kulfi out of that box, I had a feeling that I was in for a very special treat and boy, was I right or what? I haven’t been able to forget that Kulfi decades later and I don’t think that I ever will.
Kulfi is one of the oldest version of ice creams existing in India and when made the right way it is definitely the best version of it, for sure. The reason I can not get that Kulfi out of my head years later is because that Kulfi was made the right way. Milk reduced in a huge Wok for hours and hours and flavored with all kinds of exotic nuts and spices makes the best of the ice cream in the whole world, I swear. It also is the most laborious of ice creams and probably that is the reason, there are so many shortcut versions of it out there.
This is not a quick version of Matka Kulfi. Definitely not the kind when you are short of time but is definitely the kind when you want to super-impress someone with the real thing. I really do not have issues with the quick versions if they taste as good as this one but they rarely do. It is also highly addictive. It will have everyone asking you for more, literally.
Husband- (After finishing off the last of the Kulfi) ummm….Honey? How long does it take to make this Matka Kulfi?
Me- Why do you ask?
Husband- No reason.
Me- 2 hours of stirring milk, at least.
Husband – Oh. Does that mean I can’t ask you to make it again soon?
Me- Of course you can. But that doesn’t mean I’ll make it 🙂
Ingredients
- 6 cups Whole Milk
- 1/4 cup Sugar
- 3/4 tsp Cardamom powder
- 4-5 drops Rose Water
- 2 drops Kewra Essence
- Saffron strands
Instructions
- Take 2 tbsp. milk and soak saffron strands in it.
- In a pan, heat rest of the milk and sugar. Add cardamom powder and boil until it reduces to 1 and 2/3 cup. Keep stirring it while boiling it and scraping the sides from time to time to add the malai back into the milk.
- Add saffron soaked milk to the above milk mixture.
- Let it cool down to warm and then add Rose water and Kewra essence.
- Fill the clay pots with milk mixture, cover with aluminum foil and freeze it for 4-5 hours. Enjoy.
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