Rabdi Kulfi
6 hours 25 minutes
1152 reads
About Rabdi Kulfi
Rabdi kulfi aka Matka Kulfi is childhood crush for every kid. I Remember when I was kid Tann Tann tan bell rangs and we ran towards kulfi wala for this malai kulfi. Mmmm taste still can't forgettable.Full of taste with thick milk little cardamom and mouth melting.
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Recipe Time & More
Prep5 minutes
Cook6 hours 20 minutes
Total6 hours 25 minutes
Ingredients
- 1 ltr Milk full fat
- 1 cup Milk Powder
- 4 tbsp Pistachios chopped
- 4 tbsp Almonds chopped
- 4 tbsp Cashews chopped
- 1 pinch Salt black
- 1 tsp Cardamom Powder
- 3-4 Cardamom leaves
- Sugar to taste
- 1 pinch Saffron Strands
- 4 tbsp Milk
Instructions
- In 4 tbsp milk add pinch of saffron. Keep it aside. In a thick bottom pan boil 1 lt. Thick or double cream milk.
- When it starts boiling.. Slow the flame and keep stirring occasionally.
- Stick the cream or malai to sides of pan.. When milk become thick and half of quantity add milk powder.
- Mix it well. We want no lumps so mix milk powder very well in milk.
- Add cardamom seeds, cardamom leaves, chopped cashew, chopped pistachios, chopped almonds and saffron milk. Mix well. Add sugar.
- When it reduce in 1/4 or 250 ml in quantity. Switch off the flame. Mix all malai from sides in rabdi.
- Let it cool. Add pinch of black salt. Mix well. Pour it in kulfi mould. Let it keep in fridge for 5-6 hours.
- When it set keep it out from fridge. De-mould the kulfi.. Garnish with your choice nuts or sliced almonds, pista and, saffron. Serve chilled.
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Recipe Nutrition
Calories: 387kcalCarbohydrates: 27gProtein: 18gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 51mgSodium: 187mgPotassium: 859mgFiber: 2gSugar: 22gVitamin A: 618IUVitamin C: 3mgCalcium: 539mgIron: 1mg
Shikha Gupta
Articles: 37
3 Comments
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I’m loving this recipe already!
Such a tempting dish! Thank you.
Such a perfect dish! Thank you.