Lockdown Cooking | Matka Kulfi

Cooking has now become my favorite activity. I have set a daily target to try something new. With limited supplies, at times it becomes a little difficult to try something new and think out of the box. But, it’s not impossible šŸ™‚

Keeping this in mind, I tried to incorporate my mother’s recipe by reducing the ingredients and trying to create the same taste with minimal and healthy ingredients!

So that’s how my journey of trying out matka kulfi began. 

I quickly checked what I have with me and was not surprised when I found mud pots in my cupboard – these were the same mud pots that I used to collect as a kid! had no idea they will be used after so many years!


  • Matka or mud pot, washed and soaked in water for about 45 minutes, then dried under the fan

What did I use?

  • Raw milk – 500 ml
  • Basmati rice – 75 grams
  • sugar ( or jaggery ) – 75 grams
  • dry fruits + a couple of strands of saffron – 25 grams
  • ghee – 1 teaspoon

How did I make it?

  • I took a pan and roasted rice and dry fruits with ghee for about 5 mins on a medium flame – allowed it to cool at room temperature and then prepared a fine powder. 
  • Used the same pan to boil raw milk for about 5 minutes or till the milk reaches its boiling point. Once the milk reached its boiling point, I started adding the rice and dry fruits mixture in parts and started folding it, to avoid lumps.
  • Once the complete mixture was added, I set the flame to medium and added sugar ( you can also add jaggery if you don’t want to use sugar – there is almost no difference in taste ). This can also be replaced with artificial sweetener šŸ™‚
  • I kept folding inwards till the sweetness is completely absorbed. Once everything is added, I added saffron to the mixture, give it a final mix and keep it on low flame till the mixture is reduced to half.
  • Once the batter is reduced to half, I allowed it to cool and then gave a final blend for about 45 seconds to 1 minute. 
  • Once the batter is completely smooth, I transfered it to the matka and allowed it to freeze for about 8 to 10 hours. I had to ensure that the matka is be covered for the flavor to blend properly.
  • Matka kulfi is ready! 

Published by Rishika Powany

My name is Rishika, and Iā€™m a Freelance writer. I am passionate about generating creative content and coaching people in Public Speaking. I help people promote and grow their brands through various Content Writing techniques. At the same time, I also show you how to hack your interviews, gain more confidence, and speak more effectively through communication strategies.

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