 Kulfi in amatka | |
| Type | Ice cream |
|---|---|
| Course | Dessert |
| Place of origin | South Asia[1] |
| Region or state | Delhi[2] |
| Associatedcuisine | |
| Main ingredients | |
Kulfi (/kʊlfiː/) is a frozendairydessert from theIndian subcontinent. It is often described as "traditional Indian ice cream".[3] Kulfi originated in 16th-centuryDelhi during theMughal era.
Kulfi is denser and creamier than regularice cream.[3][4][5] It comes in various flavours. Traditional ones includecream (malai),rose,mango,cardamom (elaichi),saffron (kesar orzafran), andpistachio.[4][6][better source needed] Newer flavours may include apple, orange, strawberry, peanut, oravocado.[4][better source needed] Unlike ice cream, kulfi is not churned while it is frozen, resulting in a denser final product which is considered a distinct category of frozen dairy-based dessert.[5] The density of kulfi causes it to melt more slowly than ice cream.[7]
The wordkulfi comes from thePersianqulfi (قلفی) meaning "covered cup". The dessert originated in Delhi during theMughal Empire in the 16th century.[1][2][8] 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 inslurry ice, resulting in the invention of kulfi.Ain-i-Akbari, a detailed record of the Mughal emperorAkbar's administration, mentions use ofsaltpeter for refrigeration as well as transportation of Himalayan ice to warmer areas.[1][8]
Although Delhi has been described as the birthplace of kulfi, Australian food historian Charmaine O'Brien suggests, "...it is likely that [kulfi] originally evolved in the cooler climates ofPersia orSamarkand and that the Mughals appropriated the concept and elaborated on it to create the creamy, perfumed dessert that it now is."[2]
To prepare kulfi, sweetened, flavoured milk isslow cooked. The milk is stirred almost continuously to prevent it from sticking to the cooking utensil. During this process, the milk condenses and thickens.[9] The slow cookingcaramelises the sugar in the mixture and browns its milk proteins, giving kulfi its distinctive taste.[6][10] The mixture is then poured into moulds (oftenkulhars) and sealed. The sealed moulds are submerged in an insulatedmatka 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 calledmatka kulfi.[11]
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 withfalooda (vermicelli noodles).[12]
Throughout the Indian subcontinent, kulfi is sold by street vendors known askulfiwallahs. It is also commonly served in Indian restaurants.[13]
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... Kulfi is the traditional Indianice 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 ...
... 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 ...
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