Matka / Sticks Malai Kulfi

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Ingredients-3x

  • 3 litre full fat milk or 4 cups milk
  • 1 cup sugar or 70 grams sugar
  • 0.75 teaspoon cardamon powder or 4 green cardamoms (choti elaichi), crushed to powder in mortar-pestle
  • 3 pinch saffron (kesar)
  • 30 almonds - chopped or 2 tablespoons chopped almonds
  • 36 to 42 pistachios or 2 to 3 tablespoons chopped pistachios
  • 30 cashews - chopped or 2 tablespoons chopped cashews
  • 1.5 cup whipping cream - 30% to 50% fat or low fat cream (25% fat)
  • 6 teaspoons rose water or kewra water
  • some finely chopped pistachios or almonds, for garnish - optional
How To Make it- 
1. Firstly take 1 litre full fat milk in a sauce pan or pan or kadai. use a heavy and large pan or kadai, so that milk does not spill over and does not burn from the bottom.
2. On a low flame or low heat, bring the milk to a boil. Do stir when the milk gets heated up, so that it does not burn from the bottom.
3. Bring the milk to a boil.
4. Stir once the milk comes to a boil and add the malai (clotted cream) back to the milk.
5. Continue to cook milk on low flame till it reduces to ⅓ of its original volume. Keep on stirring and remove the clotted cream (malai) which forms on top of the milk and add it back to the milk.
6. Also keep on scraping the dried milk solids from the sides and add them back to the milk.
7. This way stirring often, reduce the milk to ⅓. Do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides. For making dishes like rabri, its always better to use a thick bottomed pan or heavy kadai.
8. The milk will thicken and there will be some malai in it. Since I was using an induction stove top, it took me 25 minutes after the first boil for the milk to reduce to ⅓ of its volume. It can take less or more time, depending on the type of stove you are using. The time may also vary depending on the quality of pan, intensity of flame and quality of milk.
Making Malai Kulfi-

9. Keep the flame to a low and add ⅓ cup sugar.
10. Stir so that the sugar dissolves.
11. Then add ¼ teaspoon cardamom powder.
12. Next add a pinch of saffron strands. 
13. Then add 2 tablespoons chopped almonds or sliced almonds (badam).
14. Then add 2 to 3 tablespoons chopped pistachios or sliced pistachios (pista).
15. Then add 2 tablespoons chopped cashews (kaju). If using khoya or mawa, you can add them at this step after adding cashews. You can also add milk powder. Just grate the mawa or khoya before adding.
16. Add ½ cup cream. You can use low fat (25% to 35% fat) cream. You can also use malai which we get from milk instead of cream.
17. Mix the cream very well with the rabri mixture.
18. On low heat or low flame, just gently bring to one boil. When the kulfi mixture comes to a boil, then switch off the stove.
19. Add 2 teaspoons of rose water or kewra water. Mix very well.
20. Cover and let the mixture cool at room temperature.
21. Once done, pour the malai kulfi mixture in kulfi moulds or popsicle moulds or kulhads or matka.
22. Cover tightly with lids or aluminium foil. Freeze malai kulfi for 7 to 8 hours or overnight.
Serving Malai Kulfi. 
23. Before serving, take the kulfi mould and just warm it by moving it between your palms.
24. With the back of a spoon, slid through the sides. If using a kulhad or matka, then directly have the malai kufli from it.
25. Place the malai kulfi on a serving plate or tray. Sprinkle some finely chopped pistachios or almonds on top. Addition of finely chopped pistachios or almonds is optional and you can skip this step.
26. Serve malai kulfi immediately. You can also use this kulfi to make kulfi falooda. 

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