Ramazan is almost over and I bet we are all planning our Eid menus and this is why we are here today with this recipe.
So, a little backstory. I was already in love with Nurpur’s makeover, in their packaging and their TVC. As an avid baker the Nurpur butter is one that I use a lot. So when the brand reached out to do a blog post, I was like HECK YES. I love the TVC, as it shows one of my favorite things in life: BREAKFAST. The children running to make pancakes with their mom is like me when I used to help my mom make breakfast. And all the sexy shots of milk swirling in the tea makes me crave for chai. Basically, Nurpur is back with a bang and as a food producer at my job this video is right up my alley as it really shows the milk in all it’s glory. Check the TVC here:
Regarding the Nurpur makeover, have you seen these gorgeous videos on their Instagram with Chef Saadat? They kept showing up on my feed and I always paused to watch the gorgeous shots of milk being stirred and coming together in milkshakes, dips and desserts. I knew I had to try one of them and what is more perfect in this sweltering heat than Matka Kulfi? I have taken the recipe from the original Instagram post here and added my tips and comments.
• Nurpur Original Milk 1 Liter
• Saffron A pinch
• Sugar 100 gm
• Cardamom powder ½ tsp
• Khoya 100 gm
• Almonds chopped 1/2 cup
• Pistachios chopped ½ cup
• Pour 1 Liter Nurpur Original milk in a sauce pan.
• Bring milk to a full boil and turn the heat to low.
• Cook for 40 minutes or until it is reduced to ¾. Uh, be sure to keep a watchful eye on this. I had no idea milk takes this long to reduce so thanks for teaching me House of Nurpur.
• Add a pinch of saffron and cook for 5 more minutes.
• Add sugar and turn the heat off to let it cool.
• Transfer to a jar.
• Add cardamom powder and mix well.
• Add khoya and stir well. (So I was too lazy to mix everything in one step so I threw it all in the saucepan and mixed it together. It seemed fine.)
• Pour into small matkas. (Funny story, I searched for these matkas for three days, ok, my mom and sister were sent to search for them but in the end I found them very near my house so well, pehlay hi mehnat kerleyti.)
• Cover with butter paper and secure with rubber-band. (I skipped this step cuz ghar waloun ko khana hai and no need to do that much mehnat hehe)
• Freeze for 24 hours.
• Garnish with almonds and pistachios to serve.
• If difficult to remove while serving, put mold under warm water and run a knife on the edges and transfer to serving dish though it would be better to eat them directly from the matka hehe.
What do you think? Did we do a good job? Which recipe are you going to try? Let us know in the comments!
Disclaimer: Post is made in collaboration with House of Nurpur, however, all opinions are OURS and OURS ONLY.