|Place of origin||Mughal Empire|
|Region or state||South Asia|
|Associated national cuisine||India, Bangladesh, Pakistan, Sri Lanka, Nepal, Myanmar, Trinidad and Tobago|
|Main ingredients||Milk, sugar|
Kulfi (//) is a frozen dairy dessert originating in the Indian subcontinent in the 16th century. It is often described as "traditional Indian ice cream" and is a traditional sweet of the Indian subcontinent. In India, it is commonly sold by street vendors called kulfiwallahs. Outside India, it is popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East. It is part of the national cuisines of Pakistan and Trinidad and Tobago.
Kulfi is denser and creamier than ice cream. It comes in various flavours. Traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. Newer flavours include apple, orange, strawberry, peanut, and avocado. Unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert similar to frozen custard. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. The density of kulfi causes it to melt more slowly than ice cream.
The word kulfi comes from the Persian qulfi (قفلی) meaning "covered cup." The dessert likely originated in the Mughal Empire in the 16th century. The mixture of dense evaporated milk was already popular in the sweet dishes in the Indian subcontinent. During the Mughal period, this mixture was flavoured with pistachios and saffron, packed into metal cones and immersed in slurry ice, resulting in the invention of kulfi. Ain-i-Akbari, a detailed record of the Mughal emperor Akbar's administration, mentions use of saltpeter for refrigeration as well as transportation of Himalayan ice to warmer areas.
To prepare kulfi, sweetened, flavoured milk is slow cooked. The milk is stirred almost continuously to prevent it from sticking to the cooking utensil. During this process, the milk condenses and thickens. The slow cooking caramelises the sugar in the mixture and browns its milk proteins, giving kulfi its distinctive taste. The mixture is then poured into moulds (often kulhars) and sealed. The sealed moulds are submerged in an insulated matka filled with ice and salt. This quickly freezes the mixture, giving it a soft, smooth consistency free of ice crystals. Kulfi prepared in this traditional way is called matka kulfi.
The moulds are removed from the freezer 10-15 minutes before serving to allow the kulfi to melt slightly. The kulfi is then removed from the moulds and garnished with ground cardamom, saffron, or pistachios. Kulfi is also served with falooda (vermicelli noodles).
|Wikimedia Commons has media related to Kulfi.|
... Kulfi is the traditional Indian ice cream and has a strongly characteristic cooked-milk flavor and dense icy texture. ... The basis of making kulfi is to reduce a large volume of milk down to a very small concentrated amount ...
... This simple, elegant ice cream is made by boiling milk until it reduces and condenses, then flavoring it with ingredients such as cardamom and pistachio nuts or almonds. Kulfi is traditionally set in cone-shaped ...
... Kulfi is an Indian-style ice cream that is richer and creamier than regular ice cream, due to the lack of air that is whipped into traditional ice cream to make it lighter. The milk, traditionally from buffalo ...