Matka Kulfi with Pistachios and Chia Seeds: A Delicious Indian Frozen Dessert
6 hours 15 minutes
677 reads
About Matka Kulfi with Pistachios and Chia Seeds: A Delicious Indian Frozen Dessert
Indulge in the creamy delight of Matka Kulfi with Pistachios and Chia Seeds, a captivating twist on a classic Indian frozen dessert. This recipe combines the richness of pistachios with the subtle health benefits of chia seeds, all encased in charming matka-shaped molds for an elegant presentation.The unique combination of textures and flavors will tantalize your taste buds. The creamy kulfi base, studded with crunchy pistachios and the satisfying pop of chia seeds, creates a truly unforgettable treat. Perfect for a hot summer day or a special occasion.This recipe provides clear instructions, ensuring even novice cooks can create this luxurious dessert. Prepare to impress your family and friends with this exquisite culinary masterpiece!
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Recipe Time & More
Prep6 hours
Cook15 minutes
Total6 hours 15 minutes
Ingredients
For the Kulfi Base
- 3 cup Milk
- 1/2 cup Sugar
- 1/4 tsp Cardamom Powder
- 2 tbsp Corn Flour
- 2 tbsp Water for mixing with cornstarch
For the Pistachio Paste
- 10 Pistachios shelled
- 4 drops Pistachio Extract
Other Ingredients
- 2 tbsp Chia Seeds
- 1/2 cup Water for soaking chia seeds
- 6 Matka Molds or kulfi molds
Instructions
Prepare the Chia Seeds
- Soak 2 tablespoons of chia seeds in 1/2 cup of water for at least 30 minutes.
Prepare the Pistachio Paste
- Bring a small pot of water to a boil. Add the pistachios and blanch for 1-2 minutes. Drain and rinse under cold water. Peel the skins off the pistachios.
- Grind the shelled pistachios in a food processor until a smooth paste forms.
Make the Kulfi Base
- In a medium saucepan, bring the milk to a simmer over medium heat. Add the sugar and cardamom powder. Stir until the sugar dissolves.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Slowly pour the cornstarch mixture into the simmering milk, whisking constantly to prevent lumps. Continue to whisk until the mixture thickens slightly.
- Remove from heat and stir in the pistachio paste and pistachio extract.
- Strain the soaked chia seeds and stir them into the kulfi mixture.
Freeze the Kulfi
- Pour the kulfi mixture into the matka molds or kulfi molds. Cover the molds tightly with aluminum foil or lids.
- Freeze for at least 6 hours, or until completely solid.
Serve
- To unmold the kulfi, run the molds under warm water for a few seconds. Serve immediately and enjoy!
Recipe Notes
Expert Tips for the Best Matka Kulfi
- For a smoother kulfi, strain the mixture through a fine-mesh sieve before freezing.
- If you don't have matka molds, you can use small cups or ramekins.
- To enhance the flavor, add a pinch of saffron strands to the milk while it simmers.
- For a richer flavor, use whole milk instead of reduced-fat milk.
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Recipe Nutrition
Calories: 186kcalCarbohydrates: 24gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 22mgSodium: 70mgPotassium: 310mgFiber: 1gSugar: 21gVitamin A: 308IUVitamin C: 0.2mgCalcium: 241mgIron: 0.3mg
Nithya Ravi
Articles: 13
3 Comments
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Absolutely fantastic! Thanks for the recipe.
This is so inspiring! Can’t wait to cook it.
Looks so incredible! Thank you for sharing.