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Lychee and Water Chestnut Matka Kulfi (Lychee aur Singhare Ki Matka Kulfi)

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.

Mix well

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.




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