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Orange, Pepper and Sun-Dried Curry Leaves Kulfi

Indubitably the most delectable kulfi in an Earthenware Pot. A frozen dessert that is prepared with  reduced full cream milk and mixed nuts, flavoured with fresh orange pulp, pepper and sun-dried curry leaves garnished small sprigs of curry leaves coarsely ground black peppercorn and chopped pistachio nuts. 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:

Full-fat milk- 1.5 litres

Khoya, grated- 60 gm.

Honey, organic- 01 tbsp. / or more if desired

Cashew nuts, finely chopped- 1/4th tbsp.

Almonds, blanched and peeled, finely chopped- 1/4th tbsp.

Green Cardamoms (Crushed)- 1/4th tsp

For the Flavouring:

Fresh Orange pulp- 1/4th cup

Freshly roasted and coarsely ground black peppercorn- 1/4th tsp.

Sun-dried curry leaves, coarsely ground- 1/4th tsp.

For the Garnish:

Curry leaves- o4 small sprigs

Freshly roasted and coarsely ground black peppercorn- ½  tsp.

Pistachio nuts, finely chopped- 02 tsp.


Boil milk in a heavy bottomed non-stick pan. Keep stirring till the milk reduces to ½  of its original quantity.

Add grated khoya and simmer for another 5 minutes.

Add the crushed cardamoms and chopped nuts. Mix well.

Remove from the fame and pour it in a wide glass bowl and cool it completely. Add the orange pulp, pepper , coarsely ground curry leaves and honey. Mix well.

Pour into soaked Kasoras / earthenware pots. Tie the muslin cloth and leave the kulfi to chill in the freezer for 08 hours.

Serve chilled garnished with small sprigs of curry leaves, coarsely ground black peppercorns and chopped pistachio nuts. Cover each matka with a small muslin cloth.

Enjoy eating it in winters as well as summers.