Jackfruit and Dry Fruit Matka Kulfi (Kathal aur Mewe Ki Matka Kulfi)

Indubitably the best creamy sweet dessert in an Earthenware Pot.

A rich and rustic frozen dessert that is made with reduced full cream milk with the incorporation of ripe Jackfruit puree and loads of nuts …laced with Saffron.

Is served chilled garnished with nuts and dried and edible rose petals in the Earthenware Pots (Matka)…..

 

Preparation Time: 20 minutes

Cooking Time: 1 ½ to 02 Hours

Chilling Time in the Freezer: Overnight

Makes- 06 Small Matkas

Ingredients and Quantity:

Full Cream Milk- 1 ½ litre

Khoya / Mawa, grated- 100 gm.

Sugar- 30 gm / or more as desired

Pistachio nuts, blanched, peeled and slivered- 02 tsp.

Pistachio nuts, blanched, peeled and chopped- 01 tsp

Cashew nuts, chopped-01 tsp.

Almonds, blanched , peeled and chopped- 02 tsp

Green Cardamom Powder- ½ tsp.

Saffron strands, steeped in Luke warm Milk- a few strands

Screw pine water (Kewra water)- 1/4^th tbsp. (Optional)

Jackfruit, ripe, de-seeded and pureed- ½ cup

For the Garnish:

Pistachio nuts, blanched and slivered- 01 tsp.

Almonds, blanched , peeled and slivered- 01 tsp

Saffron strands, steeped in Luke warm Milk- a few strands

Dried and Edible Rose Petals- 01 tsp.

 Method:

In a heavy bottomed non-stick  pan and pour full cream milk in it. Bring it to a boil.

Simmer the flame, ensure that you stir it and keep scraping the edges and sides of the pan.

Once the milk reduces to half its quantity. Add grated khoya. Mix well add the sugar and green cardamom powder.

Now add the saffron,  slivered and chopped nuts.

Add the Screw pine water. (Optional)

Switch off the flame pour the mixture into a wide glass bowl.

Let it cool completely.

Now add the Jackfruit puree.

Mix well

Pour this mixture in the Earthenware Pots (Matkas).

Sprinkle a little nuts and saffron.

Cover each matka with a small muslin cloth.

Tie the muslin cloth and leave the to chill in the freezer, overnight.

Serve it chilled, sprinkled with nuts and dried and edible rose petals.