For the third day of frozen treats, I have an awesome treat for you. When I made Basundi for the Indian Milk Sweets series, we couldn’t finish it off as it was too rich. I had a plan which I didn’t mention to my daughter. In fact, I kept this idea a secret until it was ready to be relished. You know children, once we talk to them about an idea, they start pestering until we get sick of that idea itself. So I have started keeping my ideas secret and just surprise my daughter with whatever I make. As I have mentioned in Basundi post, it takes a lot of time to make it from scratch. No short cuts. And the final result is a rich, decadent bowl of basundi. If you couldn’t eat it all, than here is the plan.
Make matka kulfi and it will be gone in seconds. Ice creams have some magic in them. Even though it is rich, no one complained. The matkas were finished in no time. As I have done step wise photos for Basundi, I ddn’t try to include it in here. Just a couple of ingredients to the basundi, and tada! The matka kulfi mix is ready. Freeze them in tiny mud pots or if you don’t have them, go for cups or ramekins. Just any bowl will do. Make it tiny so that you can serve it for individuals. If you love ice creams, then go for a bigger bowl. I made three matkas and I didn’t get to taste even one ( I am on diet!!!). Father and daughter shared between them, not that I am complaining.
Milk – 1 litre / 4 cups
Sugar – 3/4 cup according to taste
Cardamom Powder – 1/2 tsp
Saffron- a few strands
Pistachios – 3-4 tbs, chopped
Amul Fresh Cream – 1/2 cup
In a heavy bottomed pan bring milk to boil.
Once it starts boiling, reduce flame to low and keep on stirring until it is reduced to 1/3 rd.
Add sugar, saffron strands and cardamom powder. The milk will start getting thin as the sugar melts.
Keep on boiling at low flame until it becomes thick again.
Add the pistachios and boil for one more minute.
Remove from flame and allow it to cool.
Mix the cream and divide it between three or four mud pots and cover with cling film.
Freeze for 4-5 hours.