Coolest Dessert - Kulfi

Kulfi | Image Resource: Youtube.com

History of the Most Delicious and Coolest Dessert - Kulfi

Kulfi is the traditional dessert of South Asia, at times referred to as an "Indian ice cream." It's popular in Myanmar, India, Bangladesh and Pakistan, and the Middle East. It is found in the Indian restaurants all over the world.

Kulfi is quite similar to the ice cream in look but is creamier and denser. It is quite similar to the frozen custard desserts of North America as well as comes in many different flavors-however the most famous & traditional ones are vanilla, pistachio, rose, mango, saffron, and cardamom. It is served on the stick but can be eaten off the plate, in a cup or on a leaf.

Kulfi was originated in northern India (under the Mughal Empire) in the 16th century. The traditional desserts contained the condensed milk to which Mughals added saffron and pistachios, and packed it in the metal cones & froze it using the slurry mixture of salt and ice. They transported this dessert from the Himalayas to the warmer parts of their empire-and so the kulfi was born. Word "kulfi" generally comes from a Persian word for the coveted cup.

For preparing this delicious dessert, flavored or sweetened milk is cooked slowly with the constant stirring so the milk doesn't stick. It's cooked until it gets thickened and the volume gets reduced by half. It caramelizes sugar and lactose and giving kulfi a distinct flavor.

Kulfi is poured in different molds and then frozen in the vessel that is filled with ice and salt. The vessel is insulated and protects kulfi from the outside heat & slows down the melting of ice. The slow freezing procedure means that ice crystals don't form, and giving your kulfi the smooth and velvety texture. Dense texture of the kulfi allows this to melt slower than the Western ice cream.

Now, Kulfi is made with the heavy cream, sweetened condensed milk or evaporated milk to hurry up its cooking process. You can also add the filler ingredient, like bread crumbs and paste made from the water & cornstarch, just to thicken this mixture a little faster, although it won't be pure as the traditional kulfi.


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