Indubitably the most delectable kulfi in an Earthenware Pot. A frozen dessert that is made with reduced full cream milk overloaded with the goodness of juicy Lychee and Water Chestnuts, garnished with lightly toasted pistachio nuts and edible rose petals.
Is served chilled 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- 80 gm.
Sugar- 25 gm / or more as desired
Green Cardamom Powder- ¼ th tsp.
Lychee, peeled, deseeded and pureed- ½ cup
Water Chestnut peeled and pureed- 1/4th cup
Lychee, peeled, deseeded and sliced- 02 tbsp.
Water chestnut, peeled and sliced- 1 tbsp.
For the Garnish:
Pistachio nuts, lightly toasted- 01 tsp.
Dried and Edible Rose Petals- 01 tsp.
In a heavy bottomed non-stick pan and pour full cream milk in it. Bring it to a boil.
Simmer, ensure that you stir it occasionally Scrape the edges and sides of the pan.
Once the milk reduces to half its quantity. Add grated khoya. Mix well add the sugar.
Switch off the flame pour the mixture into a wide glass bowl.
Let it cool completely.
Now add the sliced and pureed lychee and water chestnuts.
Pour this mixture in the Earthenware Pots (Matkas).
Sprinkle a slivered pistachio nuts .
Cover each matka with a small muslin cloth.
Tie the muslin cloth and leave the kulfi to chill in the freezer, overnight.
Serve it chilled, sprinkled with pistachio nuts and dried and edible rose petals.