Custard Apple And Saffron Matka Kulfi (Sitaphal Aur Kesar Matka Kulfi)

How about an Immunity Booster Sugar-free Kulfi CreamY yet ChunkY?

Indubitably the most delectable kulfi in an Earthenware Pot. A frozen dessert that is prepared with the puree of Custard Apples, custard apple pulp, reduced full-fat milk , Saffron and garnished with lightly toasted slivered almonds , Pistachio nuts and edible dried rose petals, laced with Saffron Strands.

Sugar free it is… Inherent sweetness of Custard Apple.

Served chilled in the Earthenware Pots (Matka)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Chilling Time in the Freezer: 08 hours

Makes: 04 medium sized matkas

Ingredients and Quantity:

Custard Apple pulp puréed, fresh- ½ cup

Custard Apple, pulp- 02 tbsp.

Full-fat milk – 2 litres

Saffron Strands, steeped in 2 tbsp. warm milk- 1/4th gm.

For the Garnish:

Lightly toasted slivered almonds- 4 tsp.

Pistachio nuts, slivered- 4 tsp.

Rose Petals edible and dried- ½ tbsp.

Saffron strands- a pinch

For the Covering of Matka-

Muslin cloth, unbleached and food safe- 1/4^th metre

Or

Food Grade Aluminium foil – as required.

Method:

Boil milk in a heavy bottomed non-stick pan. Keep stirring till the milk reduces to ½ of its actual quantity. Add Saffron steeped in warm milk, mix well.

Simmer for another minute.

Remove from the flame and pour it in a wide glass bowl and cool it completely.

Add the Custard apple purée. Mix well. Now add the pulp of custard apple and mix lightly so that this can give a chunky texture to the kulfi.

Pour into soaked Kasoras / earthenware pots.

Sprinkle with the slivered almonds, pistachio nuts and rose petals.

Lace it with Saffron strands.

Cover each matka with a small muslin cloth and tie it.

Place the kulfi matkas in the freezer for at least 8 hours. Serve chilled.

Chef Tips:

If you are a great Custard Apple Fan, just increase the quantity of its purée and pulp.