No matter how many ice creams you eat in summer, the fun of eating Matka Kulfi is something else. Kulfi available in the market may be delicious, but Matka Kulfi made at home is not only clean, but you can make it according to your taste and ingredients. With the help of the 3 easy tips given below, you can quickly prepare Matka Kulfi like the one sold on the cart at home. Let's know the method of making it.

1. Thicken the milk properly

1. Take 1 liter full-cream milk in a deep, heavy, heavy-bottomed vessel and cook on low flame.

2. Boil the milk till it is reduced to about half.

3. Keep stirring in between so that the milk does not stick to the bottom and the cream does not stick to the sides. Scrape it and mix it back in the milk.

4. This will make the Kulfi creamy and delicious.

2. Dry fruits and cardamom enhance the taste and aroma

1. When the milk thickens, add sugar to it as per taste and let it dissolve.

2. Also add 1/4 teaspoon cardamom powder, saffron threads, and chopped nuts like cashews, almonds, and pistachios.

3. If you want, you can also add mawa or khoya; this makes the kulfi even richer.

3. Use a pot or kulfi mold

1. Let the prepared mixture cool down.

2. Then pour it into a pot, kulfi molds, or small steel glasses.

3. Put a wooden stick on top.

4. Close the molds with a lid and keep them in the freezer for 6–8 hours or overnight.

Tip: Keeping it in a pot gives the kulfi an earthy aroma and a desi taste, which makes it feel like the kulfi from the cart.

Before serving:

1. While removing the Kulfi from the mould, pour some warm water on the outside so that it comes out easily.

2. Garnish with saffron or pistachio and enjoy the chilled Kulfi.

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