Indubitably the most delectable kulfi in an Earthenware Pot. A frozen dessert that is prepared with reduced full cream milk overloaded with the goodness of red carrots, mixed nuts and garnished with chopped cashew nuts ,almonds and Pistachio Nuts.
Sugar free it is… Inherent sweetness of red carrots.
Is served chilled in the Earthenware Pots (Matka)
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Chilling Time in the Freezer: 08 hours
Makes: 04 small matkas
Ingredients and Quantity:
Red Carrots (Winter Carrots) (grated & pureed) – 1 cup
Full-fat milk- 1.5 litres
Khoya, grated- 60 gm.
Cashew nuts, finely chopped- 1/4th tbsp.
Almonds, blanched and peeled, finely chopped- 1/4th tbsp.
Pistachio nuts, blanched and peeled, finely chopped- 1/4th tbsp.
Green Cardamoms (Crushed)- 1/4th tsp
For the garnish:
Cashew nuts, finely chopped – 02 tsp.
Almonds, blanched and peeled, finely chopped- 02 tsp.
Pistachio nuts, blanched and peeled, finely chopped- 02 tsp.
Boil milk in a heavy bottomed non-stick pan.
Keep stirring till the milk reduces to ¾ th of its original quantity.
Add the pureed carrot to the milk. Mix well and ensure no lumps are formed; you may whisk it or stir it. Simmer for another 10 minutes stirring it constantly. Add grated khoya and simmer for another 5 minutes.
Add the crushed cardamoms. Mix well.
Remove from the fame and pour it in a wide glass bowl and cool it completely.
Pour into soaked Kasoras / earthenware pots. Sprinkle with the chopped nuts.
Cover each matka with a small muslin cloth.
Tie the muslin cloth and leave the kulfi to chill in the freezer for 08 hours.
Serve chilled and enjoy eating it in winters as well as summers.
You may sprinkle more finely chopped nuts over the kulfi, just before service.