ICE CREAM MATKA KULFI RECIPES



Fixings 

  • Milk – 500 ml 


  • Sugar – 2 –3 tbsp (conform ) 


  • Cardamom powder – 3 - 4 units (powdered ) 


  • Saffron strings - few 


  • Almonds and pistachios – Few (finely hacked ) 

Strategy 

  1. Take the milk in a Microwave safe wide bowl .The dish ought to oblige no less than two liters of milk to maintain a strategic distance from spill over.Please see to it.. 
  2. Microwave high for 10 minutes..Remove the dish and mix well.If u need u can evacuate and gather the skin( paal aadai), mix it toward the end to a glue and add to the milk ..But I blended the skin as it is alongside the milk.. 
  3. Microwave again till the milk is diminished to half in volume.. (My MW took almost 25-30 mins to finish the process....Adjust the timings as indicated by urs..) 
  4. At that point include sugar, saffron strings and cardamom powder, blend it and MW high for 5 mins..Let the sugar break down well and bubble… 
  5. At long last include the slashed almonds and pistachios and blend well. 
  6. Fill the molds and stop it for at least 6 hours 

Varieties 

  • The above procedure should be possible utilizing stove top technique . Take the milk in a wide mouthed kadai and heat up the milk till it is lessened to half in volume.. 


  • Give a steady blend and stew the fire to maintain a strategic distance from the overflow.. 


  • At that point include sugar, cardamom powder and saffron strings.. 


  • Blend well and bubble till sugar disintegrates totally.. 


  • At long last topping with cleaved almonds and pistachios.