Gudi Padwa, which is celebrated on the first day of Chaitra month, marks the beginning of a new year as per Marathi calendar. This day is also celebrated in Karnataka, Andhra Pradesh, and Telangana as Ugadi or Yugadi. This year Gudi Padwa is on the 28th of March, 2017. I decided to make matka kulfi as the Gudi Padwa special recipe this year. Nothing like cold kulfi in a nice clay pot to beat this sweltering summer heat I thought. Little did I anticipate the nearly 2 hours I had to spend slogging in the kitchen to make this kulfi. But the taste totally, totally made up for the effort. Homemade kulfi tastes ten times better than the readymade ones.
You can make kulfi with khoya also, which is quicker but I wanted to make kulfi with ingredients easily available in the kitchen. I will share the kulfi recipe made using khoya some time later. Meanwhile hope you’ll like this kesar pista kulfi recipe made in matka. These earthen pots add a nice traditional touch, don’t you think? If you follow my blog you know that I am not a big fan of lengthy, time-consuming recipes. But special days like festivals warrant such efforts. And this matka kulfi made for Gudi Padwa was absolutely worth the effort. 🙂
Wishing you all a Very Happy Gudi Padwa. May you all have a peaceful, joyous, and prosperous year ahead. 🙂 Some of the other festive foods recipes on my blog are here.
How to make matka kulfi at home? (Video)
Prep time: 15 mins | Cooking time: 2 hours | Serves: 4
Matka kulfi—Indian ice cream set in traditional earthen pots. Here's a kulfi recipe made without khoya, using easily available ingredients like milk and dry fruits.
- 1 and a half liter whole milk
- Half cup sugar
- 3-4 tbsp peeled and chopped pistachios (30-35 pistachios)
- 12-14 almonds
- Half tsp green cardamom powder
- Pinch of saffron (kesar) strands
- Soak almonds in water till peel softens and then peel them. (I soak almonds overnight. But 2-3 hours would suffice too.)
- Add peeled almonds in a mixer jar along with 2-3 tbsp milk and grind to a coarse paste.
- Bring milk to a boil, and then lower heat and simmer till it reduces to a bit less than half. (Keep stirring to ensure it doesn't spill, or stick to the vessel.)
- Add sugar, almonds' paste, chopped pistachios, saffron, and cardamom powder.
- Keep stirring till the mixture reduces to 1/3rd of the original quantity of 1 liter. (Mixture will thicken some more after it cools down.)
- Allow the mixture to cool and then pour in the clay pots (matka).
- Garnish with some saffron strands and pista pieces on top.
- Cover the pots with a silver foil, put a rubber band around the foil, and keep the pots in freezer for 5-6 hours for the kulfi to set. (Seal the pots tightly otherwise ice could form inside.)
- If you don't have clay pots you can make kulfi in the regular kulfi moulds. Avoid using plastic moulds in the freezer though; opt for metal ones.
- Kulfi in matka pots is usually more dense. If you're planning to make it in metal moulds, you may want to make the milk mixture slightly less thick.
- I added almonds paste to add texture to the kulfi. You can add finely chopped almonds or omit them from kesar-pista kulfi altogether.