Masterchef Pankaj Bhadouria shows how to make Kesar Badam Matka Kulfi at home; Read recipe

Masterchef Pankaj Bhadouria religiously posts recipes on her Instagram account. Recently, she posted a recipe of Kesar Badam Matka Kulfi on her social media account toger with detailed recipe of dish. Here's how to cook his delicacy.

Pankaj Bhadouria, first winner of Masterchef India keeps sharing recipes of how to make Indian delicacies as well as or cuisines. Taking to her Instagram account recently, she shared recipe of Kesar Badam Matka Kulfi.

Adding a caption to post, she wrote, "Summertime is a time for Matka Kulfi. And one loves kulfi more than kids. Make ir Summer favourite at home with goodness of Complan. Treat m to protein and vital nutrients along with great taste. After all, why can’t ir favourite Matka Kulfi be good for ir health too?" Take a look:

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For all those who are er to make this summer dish at home, Pankaj Bhaduouria has shared recipe in her blog. Here's ar recipe on how to make this at home. Take a look:

Ingredients for Kesar Badam Matka Kulfi

• two tablespoons of Kesar Badam
• two cups of condensed milk
• eight tablespoons of fresh cream
• six pieces of pistachios
• half a cup of milk
• A pinch of saffron strands
• five whole cardamoms
• three to six tablespoons of sugar (as per taste)
•  two cups of finely chopped almonds

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Recipe for Kesar Badam Matka Kulfi

• Ground almonds after balancing m in water
• Add it to a bowl of cream and condensed milk whipping it until mixture becomes thick
• Add milk to a saucepan and put it to boil
• When milk has boiled, add saffron strands and mix it well
• Remove it from heat and allow it to cool down
• Add almond mixture to milk only after it has cooled down and mix it well
• Heat ar pan and add chopped pistachios and some more almond and roast m
• Add m to kulfi mixture and mix well 
• Pour mixture into small matkas 
• Cover top with a lid or a butter paper
• Freeze it for roughly four hours
• Garnish with chopped pistachios or falooda and serve it cold

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Im credit: Pankaj Bhadouria Instagram