Matka Pistachio Kulfi Video Recipe

Matka Pistachio Kulfi Video Tutorial, this version is eggs free and uses very common pantry ingredients. Matka means Terracotta pot or cup and here I used both earthenware pots and other khulfi molds. The method of making this kulfi is so simple which can be mixed just with spatula. Its gives amazing taste and look at the texture how perfect are they.

Ingredients

Regular Milk – 1 liter (4 and 1/4 Cups replace half quantity with heavy cream and no need to boil heavy cream)
Condensed Milk – 1/2 tin (200 grams/7oz)
Sugar – 1/2 Cup
Cornflour – 2 Tbsp
Cardamom Powder – 1tsp
Pistachios – 1/3 Cup (Shells Removed)
Rose Syrup or Pista Essence – Few Drops (Optional)
Saffron (Kesar) – 1/4 tsp (Optional)

Method

• Boil 1 liter milk in wide pan.
• Keep stirring and not to burn at the bottom.
• When milk starts to foam, simmer for another 15-20 minutes till the milk gets thickened and reduced to half in quantity say reduced to 2.25 cups at least.
• Add sugar to the hot milk.
• Chop few pistachios to garnish on kulfi and keep it aside.
• Soak the remaining pistachios in 1/2 cup of thickened hot milk for 15 – 20 minutes.
• Later grind the soaked pistachios along with the added milk to smooth paste.

• Add corn flour to boiled yet 1/4 cup cold milk and add this mixture to the remaining thickened / evaporated milk (Pic 2).
• Boil again all together and wait for vigorous boiling point.
• To this milk add pistachios paste, condensed milk, cardamom powder, kesar strands and rose syrup or essence (Pic 2).
• Allow this mixture to cool, using hand whisk or electric beater mix until it looks frothy 5 minutes.
• Check the kulfi mixture consistency as shown in the video and don’t make it so runny.
• If it happens runny do check the notes for several tips.
• Pour it in kulfi moulds or earthern wear / Matka pots (Pic 3).
• Cover the pots with aluminum foil and freeze overnight or at least 6 hours to set.
• Enjoy when it is chill enough…
• I will be coming up with one more version soon. Will update the link HERE.

Video Tutorial

Notes

1. To attract kids, pour only half of the kulfi mixture in molds, allow to set for few hours like 2 hours and then take it out, now add few chopped pistachios, fill the mold with kulfi mixture, freeze it again to set well…
2. You can skip condensed milk, if so add another 1 cup of milk and thicken it to half also increase sugar.
3. You can add milk powder to fix the runny kulfi mixture also make homemade condensed milk with it, do check Home made condensed milk recipe.
4. If you don’t have either milk powder or condensed milk, you can enhance the taste and thicken the kulfi mixture by adding homemade paneer too, check the Mango kulfi with that method.
5. If you have heavy cream or whipping cream then replace 1.5 cups of milk with 3/4 th cup of it.
6. In recent pictures I used tart mode also added a drop of green food color in it. 
7. Mentioned high sugar reduce it accordingly.

Recipe Card

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matka pistachios kulfi video recipe

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

learn to make easy and tasty pista kulfi recipe provided with video tutorial

Course: Dessert

Cuisine: Indian

Servings: 6

Author: Sangeetha Priya

Ingredients

• Regular Milk – 1 liter 4 and 1/4 Cups
• Condensed Milk – 1/2 tin 200 grams/7oz
• Sugar – 1/2 Cup
• Cornflour – 1 and 1/2 Tbsp
• Cardamom Powder – 1 tsp
• Pistachios – 1/3 Cup Shells Removed
• Rose Syrup or Pista Essence – Few Drops Optional
• Saffron Kesar – 1/4 tsp (Optional)

Instructions

1. Boil 1 liter milk in wide pan.
2. Keep stirring and not to burn at the bottom.
3. When milk starts to foam, simmer for 15 minutes till the milk gets thickened and reduced to half in quantity say reduced to 2.25 cups at least.
4. Add sugar to the hot milk.
5. Chop few pistachios to garnish on kulfi and keep it aside.
6. Soak the remaining pistachios in 1/2 cup of thickened hot milk for 15 – 20 minutes.
7. Later grind the soaked pistachios along with the added milk to smooth paste.
8. Add corn flour to boiled yet 1/4 cup cold milk and add this mixture to the remaining thickened / evaporated milk (Pic 2).
9. Boil again all together and wait for vigorous boiling point.
10. To this milk add pistachios paste, condensed milk, cardamom powder, kesar strands and rose syrup or essence (Pic 2).
11. Allow this mixture to cool, using hand whisk or electric beater mix until it looks frothy 5 minutes.
12. Check the kulfi mixture consistency as shown in video and don’t make it so runny.
13. If it happens runny do check the notes for several tips.
14. Pour it in kulfi moulds or earthern wear / Matka pots (Pic 3).
15. Cover the pots with aluminum foil and freeze overnight or at least 6 hours to set.
16. Enjoy when it is chill enough…

Recipe Notes

1. To attract kids, pour only half of the kulfi mixture in molds, allow to set for few hours like 2 hours and then take it out, now add few chopped pistachios, fill the mold with kulfi mixture, freeze it again to set well…
2. You can skip condensed milk, if so add another 1 cup of milk and thicken it to half also increase sugar.
3. You can add milk powder to fix the runny kulfi mixture also make homemade condensed milk with it, do check Home made condensed milk recipe.
4. If you don’t have either milk powder or condensed milk, you can enhance the taste and thicken the kulfi mixture by adding homemade paneer too, check the Mango kulfi with that method.
5. If you have heavy cream or whipping cream then replace 1.5 cups of milk with 3/4 th cup of it.
6. In recent pictures I used tart mode also added a drop of green food color in it.