Last Updated on 6 months ago by Neha Deshmukh

Authentic Matka Kulfi Recipe – Almond, Pistachio & Cardamom Delight

Okay, let’s be real. Is there anything more refreshing on a hot summer day than a creamy, dreamy kulfi? I remember my grandmother making this for us every summer, and the anticipation of that first bite was almost unbearable! Today, I’m sharing my go-to Matka Kulfi recipe – it’s a little bit of effort, but trust me, it’s so worth it. This almond, pistachio, and cardamom version is a classic for a reason.

Why You’ll Love This Recipe

This isn’t just any kulfi recipe. We’re making it the traditional way, in matkas (more on those later!). The slow simmering and freezing process creates a dense, incredibly smooth texture you just won’t get with other methods. Plus, the fragrant cardamom, crunchy nuts, and rich milk make it a truly special treat. It’s perfect for celebrations, or just a little self-care.

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 litres full-fat milk
• 1 cup milk powder
• 1 cup sugar
• ?? cup almonds, chopped
• 1 tablespoon pistachios, chopped
• ?? teaspoon cardamom powder

Ingredient Notes

Let’s talk ingredients, because quality really matters here!

Full-Fat Milk: The Importance of Quality

Seriously, don’t skimp on the milk! Full-fat milk (around 3.25% fat) is essential for that creamy kulfi texture. The fat content is what gives it that richness. You can use cow or buffalo milk – buffalo milk will give you an even richer, denser kulfi, but it’s not always easy to find. (Approximately 1 litre = 946ml)

Milk Powder: Choosing the Right Kind

Full-cream milk powder is your best bet. It adds extra body and helps create that signature kulfi density. Avoid skimmed milk powder – it won’t give you the same results.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is incredible! If you can, buy cardamom pods and grind them yourself using a spice grinder. If you’re using store-bought, make sure it’s relatively fresh – the flavour fades quickly.

Regional Variations in Kulfi Flavors

Kulfi is incredibly versatile! While this is a classic flavour combination, you’ll find regional variations all over India. Mango kulfi is hugely popular, especially in the summer. Rose kulfi, saffron kulfi (kesar kulfi), and even pistachio kulfi are also common. Feel free to experiment!

Matkas: The Traditional Kulfi Mold & Alternatives

Matkas are unglazed earthenware pots traditionally used to set kulfi. They give the kulfi a slightly caramelized flavour and help it freeze evenly. But, let’s be honest, they aren’t always easy to find! You can use small metal bowls, silicone molds, or even disposable paper cups as alternatives. Just keep in mind the freezing time might vary slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a heavy-bottomed pan, bring the 2 litres of full-fat milk to a boil. Once boiling, reduce the heat to low and let it simmer gently. This is where patience comes in!
2. Add the 1 cup of milk powder to the simmering milk. Whisk constantly to prevent any lumps from forming. Seriously, don’t walk away!
3. Continue to simmer the milk, stirring frequently and scraping the cream that builds up on the sides of the pan back into the mixture. This takes time – about 45-60 minutes – but it’s crucial for developing the right texture. You want the milk to reduce to about half its original volume.
4. Once the milk has reduced, add the 1 cup of sugar, chopped almonds, 1 tablespoon of pistachios, and cardamom powder. Stir well until the sugar is completely dissolved.
5. Remove the pan from the heat and let the mixture cool completely at room temperature. Don’t even think about putting it in the freezer while it’s warm!
6. Pour the cooled mixture into your matkas or chosen molds. Cover them tightly with foil or lids to prevent ice crystals from forming.
7. Freeze for 6-8 hours, or preferably overnight, until the kulfi is completely set.
8. To serve, gently dip the matkas briefly in warm water to loosen the kulfi. Garnish with extra chopped nuts, and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Kulfi Texture

The key is slow simmering. Don’t rush it! The longer you simmer, the denser and creamier your kulfi will be.

Preventing Ice Crystal Formation

Covering the kulfi tightly while freezing is essential. This prevents ice crystals from forming and keeps the texture smooth.

Scaling the Recipe

This recipe is easily doubled or tripled if you’re making kulfi for a crowd. Just adjust the ingredient quantities accordingly.

Working with Matkas: Tips & Tricks

If you’re using matkas, soak them in water for about 30 minutes before filling to prevent cracking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Kulfi Adaptation

Use coconut milk or cashew milk instead of dairy milk. You might need to adjust the sugar level to taste. My friend, Priya, swears by using a little agar-agar powder to help with setting.

Gluten-Free Kulfi (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check that your milk powder doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment: Saffron & Rosewater Infusion

Add a pinch of saffron strands soaked in a tablespoon of warm milk to the mixture for a luxurious flavour. A teaspoon of rosewater is also a lovely addition.

Festival Adaptations: Kulfi for Holi, Diwali, or Eid

Kulfi is a perfect dessert for any celebration! For Diwali, I like to add a little bit of silver leaf (vark) for extra sparkle.

Serving Suggestions

Serve your Matka Kulfi chilled, garnished with chopped nuts. It’s delicious on its own, or with a side of fruit. A sprinkle of rose petals makes it extra special!

Storage Instructions

Store leftover kulfi in the freezer for up to a week. It might become slightly icier after a few days, but it will still be delicious.

FAQs

Let’s answer some common questions:

What is the best type of milk to use for Kulfi?

Full-fat milk is the way to go! It gives you the creamiest, richest kulfi.

Can I make Kulfi without a freezer? (Using traditional methods)

Traditionally, kulfi was frozen using a matka buried in ice and straw. It’s a lot of work! A modern freezer is much easier.

How do I prevent Kulfi from becoming icy?

Cover the kulfi tightly while freezing and use full-fat milk.

What are Matkas and where can I buy them?

Matkas are unglazed earthenware pots. You can find them at Indian grocery stores, online retailers, or sometimes at pottery shops.

Can I add other nuts or flavors to this Kulfi recipe?

Absolutely! Feel free to experiment with different nuts, spices, and flavourings. Mango pulp, rose petals, and even a touch of chocolate are all delicious additions.