Kulfi (/kʊlfiː/) is a frozen dairy dessert originating in the Indian subcontinent during the Mughal era in the 16th century. It is often described as "traditional Indian ice cream. Kulfi is a traditional sweet of the Indian subcontinent, where it is commonly sold by street vendors called kulfiwallahs. It is popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East[4] and part of the national cuisines of India, 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
History
The word kulfi comes from the Persian qulfi (قلفی) 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.However, Australian food historian Charmaine O'Brien writes, "...it is likely that (kulfi) originally evolved in the cooler climates of Persia or Samarkand and that the Mughals appropriated the concept and elaborated on it to create the creamy, perfumed dessert that it now is
HOW TO MAKE KULFI (EASY RECIPE)
- ⅔ cup condensed milk
- 1 cup evaporated milk
- 1 cup double cream (heavy cream)
- ½ teaspoon ground cardamom (or crushed cardamom)
- a pinch of saffron threads
- ½ cup chopped pistachios
Instructions
In a jug, mix the cream with condensed milk and evaporated milk.
Add the cardamom and saffron, and give it a stir.
Divide half of the pistachios between 5 disposable plastic cups, then pour over the condensed milk mixture to fill about a quarter of each cup.
Top with the remaining chopped pistachios.
Cover the cups with kitchen foil, then use a sharp knife to make a cut in the middle of the foil.
Insert ice cream or popsicle sticks and freeze for at least 3 hours.
To remove the kulfi from the cups, dip the cups into hot water for a few seconds, the ice creams will come out easily
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