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 together with the detailed recipe of the dish. Here's how to cook his delicacy.

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

Adding a caption to the post, she wrote, "Summertime is a time for Matka Kulfi. And no one loves kulfi more than kids. Make their Summer favourite at home with the goodness of Complan. Treat them to the protein and vital nutrients along with the great taste. After all, why can’t their favourite Matka Kulfi be good for their health too?" Take a look:

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For all those who are eager to make this summer dish at home, Pankaj Bhaduouria has shared the recipe in her blog. Here's another 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 the almonds after balancing them in water
• Add it to a bowl of cream and condensed milk whipping it until the mixture becomes thick
• Add milk to a saucepan and put it to boil
• When the milk has boiled, add the saffron strands and mix it well
• Remove it from the heat and allow it to cool down
• Add the almond mixture to the milk only after it has cooled down and mix it well
• Heat another pan and add chopped pistachios and some more almond and roast them
• Add them to the kulfi mixture and mix well 
• Pour the mixture into small matkas 
• Cover the 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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Image credit: Pankaj Bhadouria Instagram