Description

A dense and creamy frozen dessert, Matka Kulfi is enhanced with white chocolate and nuts, offering a unique twist on a traditional favorite.

Ingredients

Units Scale

4 cups whole milk
1 cup heavy cream
1/2 cup sugar
1/2 cup Ghirardelli white chocolate chips
6 cardamom pods
1/4 cup chopped almonds
1/4 cup unsalted/shelled pistachios, chopped

Instructions

Crush the cardamom pods in a mortar to release their flavor.
In a large pan, combine the whole milk and crushed cardamom pods. Heat the mixture over medium heat and bring it to a boil.
Once boiling, reduce the heat and simmer vigorously, stirring occasionally, until the liquid is reduced to one-third of its original volume. This should take about 30-40 minutes.
Strain the reduced milk to remove the cardamom pods.
Return the strained milk to the pan and add the heavy cream, sugar, and white chocolate chips. Stir continuously over low heat until the chocolate is fully melted and the mixture is smooth.
Remove from heat and allow the mixture to cool slightly.
Stir in the chopped almonds and pistachios.
Pour the mixture into molds or small earthen pots (matkis) and freeze for at least 6 hours or until completely set.
To serve, remove the kulfi from the molds by dipping them briefly in warm water and then gently pulling them out. Serve immediately.

Notes

For a more traditional presentation, serve the kulfi in small earthen pots called matkis. You can substitute the white chocolate with dark chocolate for a different flavor profile. Store any leftover kulfi in the freezer for up to 2 weeks. Ensure the mixture is well-reduced to achieve the desired creamy texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 30
Sodium: 60
Fat: 22
Carbohydrates: 35
Fiber: 2
Protein: 8
Cholesterol: 45