Matka malai is the perfect Indian dessert. And this is similar to ice cream but thicker and creamier than ice cream. This dessert served in small clay pots called Matka that’s why the dessert called Matka malai. This is the best dessert for hot summer days. Here we are showing the traditional Matka Malai process by step by step.
How to make Matka Malai :
For this Matka Malai, take thick bottomed and wide open vessel or else bottom will burn. Firstly thicken the milk in low to the medium flame by continuous stirring until it becomes 1/3. Add sugar for sweetness. finally, we add saffron for flavor. We need to refrigerate this mixture for two hours.
Preparing Matka malai in the traditional way is a lengthy process. So you need more patience and time because of its continuous string. On the other hand, can make quick Matka malai by using condensed milk and khoya /Kova. So you can use bread crumbs to thicken the milk quickly. This is also turning out very tasty. Instead of chopped nuts you can grind the nuts into a rough course and can add. You can add cardamom and saffron for your flavor.
know more about ingredients:
Whole milk/ full cream milk: Whole milk is the key for this matka malai. You are not going to get that amazing taste of rabri with low-fat milk. Thicken the milk on the medium flame in the starting. Then reduce the flame to low later. Whole milk is full of cream so while boiling the milk is forms the layers of malai. That gives the wonderful taste.
Sugar: When the milk is half boiled you need to add the sugar and you can adjust the sugar levels taste. And all the sweetness to this recipe comes from sugar. Only we are not adding any other sweetener but if you add condensed milk you need to avoid the sugar.
Dry fruits: like cashews, almonds, raisins we are adding here and you can add your favorite dry fruits too. These are full of calcium, vitamins and they give energy, great taste, and wonderful flavor to the recipe.
- 1000 ml full cream milk
- 1 cup sugar
- 1 tbsp cardamom powder
- 1/2 cup chopped nuts and raisins
- 1 tsp saffron
- Take a wide, thick bottomed, kadai and add whole milk to the kadai to boil. Keep the stove in medium heat until it became hot.
- When the milk becomes hot,stir occasionally while simmering the milk or else the milk will stick to the bottom
- Keep the stove in the medium to low flame while simmering the milk and stir occasionally.
- When the milk is half boiled or thickens then add sugar and stir well.
- Then reduce the flame to low and stir more occasionally then add cardamom powder.If you want you can powder with sugar and cardamom and use can use that power too.
- Thicken the milk until it becomes 1/3 by stirring and turn of the stove.let it cool down little bit
- Then take the mixture in to the bowl and then add chopped nuts and raisins and mix well.
- Then fill this mixture in the matka's and cover it with silver foil. then refrigerate the mixture for 2 hrs .
- Finally , garnish the Matka Malai with saffron and serve chilled on hot summer days or else as a dessert after your meal.
Watch Matka Malai Recipe video:[embedyt] https://www.youtube.com/watch?v=BwoTLiAsSvE[/embedyt]
Similar Desserts :
Malai kulfi: Malai kulfi process is same as Matka Malai. But the variation is you to fill the mixture in the kulfi molds. And you need to cover those lids and freeze for 8 hours.
Kesar Pista kulfi: They are different varieties in kulfi this is one of them. For Kesar pasta kulfi after milk thickens we add chopped pistachio, cardamom powder and saffron to the milk. After the mixture came to the normal temperature we fill the mixture into the molds.
Mango kulfi: For mango kulfi, we chop the mango into pieces and we blend them. Or else you can use mango puree if mangos are unavailable, then we blend the mangos with milk and cream. You add nuts and saffron for rich flavor. Moreover, you can use condensed milk for thickness if you want but you need to avoid sugar. Finally, we fill the mixture into the molds and freeze them for 8hrs.