This badam matka kulfi reminds me of my childhood so much. As a child , we hardly get any pocket money. If we wish for something , we need to tell our parents for the same and then it was their decision whether we are allowed to have that. Sometimes it was a delayed response and we had to wait patiently. Any kind of nagging and the slim possibility of having it will reduce further. But sometimes my wish gets fulfilled when I ask for some kulfi. Till today, I really don’t know why , may be it was made of milk and milk is good for health.
Back to my current self, I still love coolfi. There are so many flavours available in the market but I still look for the deliciously nutty coolfi. Pandemic took a lot of good things from our life but atleast taught me to go independent and make my own stuff as many as possible.
This year for our navami sweet indulgence, I made this badam matka coolfi at home.
It was so tasty that everybody in my house loved it. It is now becoming a permanent member in my freezer for sure.
Ingredients for badam matka kulfi
- Full fat Milk – 1 litre
- Cream – 1/2 Cup
- Milkmaid – 1 cup
- Cardamom Powder – 1 tsp
- Almond – 1/4 cup
- Pista ( Shelled) – 1/4 cup
How to make badam matka kulfi
Dry roast the Almond and Pista . Be careful not to burn the nuts.
Remove from heat and cool a bit. Then grind them in a mixer grinder. You need not make it a fine powder.
Collect it in a airtight container and keep aside.
Boil the full fat milk in a pan for 5 minutes.
Add cardamom powder and keep boiling. Keep an eye.
Mix the condensed milk / milk maid and give it a good stir.
Add the cream too. I have reduced the quantity of cream to 1/2 cup, since I have used full cream milk. You may use 1 cup of cream for more creamy texture.
After boiling it for 15 minutes on low heat, add the crushed nuts and mix well.
I kept boiling the whole concoction for 10 minutes over low heat with a stir here and there. I make sure that it is not getting burnt at the bottom.
The dish is ready by now. The milk has reduced to almost half.
Pour in Matka or individual earthen pot.
Cover each pot with aluminum foil and secure it with a rubber band. Keep it in the freezer section for 8-10 hours.
Remove from freezer 5 minutes before serving. Garnish with a pinch of crushed nuts and serve chilled.