How to Make the Best Rabri Matka Kulfi at Home?

On a hot summer day, nothing compares to the delight of enjoying a cold Rabri Matka Kulfi.  This classic Indian delicacy, which is served in rustic clay matkas (pots), is a beautiful combination of thickened milk, scented saffron, crunchy nuts, and the rich flavor of rabri.  Compared to store-bought alternatives, making it at home is far simpler and Rabri Matka Kulfi recipe.

With the help of this recipe, you can prepare the best Rabri Matka Kulfi in your kitchen without the need for expensive equipment.

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What is the Best Rabri Matka Kulfi Recipe in 2025?

Note– If you don’t get clay pots, you may additionally use the plastic ones. I have approximately 3 clay ones and for the rest I use the plastic ones which might be reusable and clean to easy as nicely.

If you don’t get the plastic ones as well, you can use muffin ramekin or the souffle ramekin as nicely. According to the remarks I got, it tastes even higher than the shop bought ones. After all, we're including more love and additionally greater nuts into these!

Ingredients:

• Makes 5 small matka’s/ pots
• Full cream/fat milk- ½ litre (Don’t use already boiled milk. It ought to be a sparkling packet of milk)
• Condensed milk- 150g (less than 1/2 of a 400g can
• Sugar- 3 teaspoons
• Milk powder- three teaspoons
• Cornflour- 1 tablespoon dissolved in 2 tablespoons of milk
• Saffron- a pinch
• Green cardamom powder- 1 and ½ teaspoons
• Grated Nutmeg- ½ teaspoon
• Chopped pistachio- 1/4 cup
• Chopped blanched almonds- 1/4 cup
• Chopped cashew nuts- 1/four cup

Method:

If the usage of clay pot, soak it in water. Dissolve the cornflour in 2 tablespoons of milk. Pour the milk right into a massive, extensive pot. Keep over a medium flame and allow the milk to barely boil.

Make positive you hold stirring the pot with a wood spoon touching the bottom of the pot continuously so that the milk doesn’t capture. Once high-quality and warm, lessen the flame to the lowest feasible and allow the milk to reduce through 1/3 of it’s preliminary quantity. Again, make sure you preserve stirring continuously. This will take about 10 mins.

After about 10 mins, add the sugar and pour in the condensed milk. Allow it to prepare dinner for four-five minutes at the same time as continuously mixing. The milk aggregate will start becoming thick.

Now sprinkle the milk powder evenly and stir well. If you've got tiny lumps, it’s ok because it will dissolve however ensure you damage the larger lumps. Let this aggregate simmer for two minutes. Now upload the dissolved cornflour mixture to the pot. Stir continuously and homemade matka kulfi.

Turn off the gas and stir in a pinch of saffron. Saffron is like 24-karat gold within the culinary international so use it cautiously. Don’t add too much! A pinch is sufficient to impart color and flavour.

Add the cardamom powder and floor nutmeg to the combination and mix slowly. Finally, add your chopped nuts and stir the mixture. Allow it to return to room temperature. Stir the aggregate from time to time to save you formation of a milk skin at the pinnacle.

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Note

The maximum important factor to be referred to on this recipe is to constantly maintain stirring. I suppose I’ve cited it enough variety of instances but it's miles the important thing to a extraordinary kulfi. While stirring, make certain that the wooden spoon continues touching the bottom of the pan. This may be very important and best kulfi recipe.

Remove the clay pots from the water and dry them properly. If you’re the use of plastic pots you simply must supply it a wipe and make sure it is dry. Spoon the combination into the pots and allow it to sit down for a minute or so.

Gently faucet the pots for you to release any air bubble. Cover the top of the pots with an aluminium foil of that length and wrap a rubber band round it in an effort to seal it.

Keep within the freezer for 5-6 hours or in a single day to set. If you're keeping in a single day, take it out 2-three minutes before consuming.

Some Advice for the Ideal Rabri Matka Kulfi

1. To achieve the creamiest texture, always use full-fat milk.
2. Don't omit the saffron; it provides a royal scent!
3. The taste is enhanced by clay matkas, although glass or steel containers also work well.
4. While cooking, add a teaspoon of condensed milk for added richness.