Indubitably the most delectable kulfi in an Earthenware Pot. A frozen dessert that is prepared with the puree of Maghai Paan Leaves, gulkand, lightly toasted fennel seeds, reduced full cream milk and mixed nuts, garnished pistachio nuts, almonds and edible dried rose petals laced with Chandi Ka Vark.
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:
Maghai Paan Leaves / Maghai Betel leaves- 20 nos.
Gulkand- 01 tbsp.
Fennel seeds, lightly toasted and powdered- 1/4th tsp.
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 Applying:
Silver Leaf (Chandi Ka Vark) – 01 small sheet
For the Garnish:
Pistachio nuts, slivered- 02 tsp.
Almonds, slivered- 02 tsp.
Fennel seeds, lightly toasted and powdered- 02tsp.
Rose Petals edible and dried- ½ tbsp.
Boil milk in a heavy bottomed non-stick pan. Keep stirring till the milk reduces to ½ of its original quantity.
Add the pureed paan leaves 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. Add the gulkand. Mix well.
Pour into soaked Kasoras / earthenware pots. Sprinkle with the chopped nuts and fennel seeds. 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 garnished with chopped nuts, laced with chandi ka vark.
Enjoy eating it in winters as well as summers.