Kulfi, a rich, creamy frozen dairy treat, was first created in Delhi in the 16th century when the Mughal dynasty ruled. It is a staple in the culinary traditions of India and Pakistan, as well as being widely enjoyed in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East.
Common kulfi flavours include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar), and pistachio. Possible new flavours could consist of apple, orange, strawberry, peanut, or avocado.
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Kulfi
is made by simmering sweetened, flavoured milk until it reduces and becomes
thick. Next, pour the mixture into moulds and rapidly freeze it. Kulfi is
thicker and richer than traditional ice cream due to the absence of whipping.
In the Indian subcontinent, kulfi is sold by street vendors called kulfiwala. It is often found on the menus of Indian eateries as well. Kulfi is commonly referred to as "classic Indian frozen dessert”.
Exploring the rich history of Kulfi allows you to delve into the captivating evolution of this popular Indian dessert, from its origins in royalty to its contemporary versions.
The History Behind its Name ”Kulfi”
The origin of the name "kulfi" comes from the Persian term "qulfi", which translates to "covered cup". This probably applies to the cone-shaped cups or moulds that are used to form the frozen treat.
Kulfi was first created in the royal kitchens of the Mughal Empire during the 16th century. The Mughals improved upon the idea of frozen treats, which had its roots in Persia and Central Asia around 400-500 BCE.
The term "qulfi" referred to the covered containers where the condensed milk mixture was flavoured, poured, and frozen.
Over time, as kulfi spread all through the Indian subcontinent, the title advanced to "kulfi" in numerous neighbourhood languages.
Kulfi vs Ice Cream
The unique preparation method of kulfi, which involves slowly cooking milk and sugar until caramelization, results in a more intense and flavorful dessert compared to ice cream.
This slow cooking process concentrates the flavours and produces a dense, creamy texture without incorporating air, allowing kulfi to melt gradually and release its flavours over time.
In contrast, the churning process of ice cream incorporates air, leading to a lighter texture but potentially diluting the flavour.
Furthermore, kulfi is traditionally
flavoured with aromatic spices like cardamom and saffron, which enhance its
rich and distinctive taste profile, making it a cherished dessert in Indian
cuisine.
Top Traditional Kulfi Flavours
1. Malai Kulfi
A luxurious kulfi dessert created with condensed milk, typically enhanced with cardamom for added flavour. One of the most ancient and well-loved types of kulfi is malai kulfi.
2. Kesar Pista Kulfi
Merging the exotic flavour of saffron (kesar) with the crunch of pistachios, this decadent taste has been a tradition ever since kulfi was introduced in the Mughal courts.
3. Mango Kulfi
It is a popular summer dessert made from fresh mango pulp that has been loved for many years, particularly during the peak season of the fruit.
4. Pista Kulfi
Emphasising the rich taste of pistachios, pista kulfi is a timeless choice that has stayed in demand for a long time.
Top 7 Modern Kulfi Flavours
1. Chocolate Brownie - A rich choice for chocolate enthusiasts, typically containing pieces of brownie.
2. Alphonso Mango - Known for its luscious, tropical flavour, typically prepared with fresh mango pulp.
3. Coconut - An airy and tropical taste created using coconut milk and grated coconut.
4. Blueberry - A fruity spin that brings a revitalising flavour.
5. Paan - Taking inspiration from the classic Indian betel leaf preparation, infused with gulkand and fennel seed flavours.
6. Coffee Walnut - Bringing together strong coffee taste with crispy walnuts for a delightful juxtaposition.
7. Earl Grey - Flavoured with the rich scents of Earl Grey tea, providing an elegant taste experience.
Final Thoughts
Kulfi,
a beloved summer indulgence in India, is valued for its smooth consistency and
cooling tastes that offer comfort during the hot weather. When the weather gets
hot, kulfi vendors, also known as kulfi wallahs, come out, providing a
sentimental link to childhood summers and the traditional culture of street
food.
Cardamom, saffron, and rose water are the fragrant spices that enhance the taste of kulfi. Newly broken cardamom seeds add a sweet, floral aroma that complements the pistachios' crunch perfectly.
In the beloved kesar kulfi, the valuable spice saffron provides a deep golden colour and a slightly sweet, earthy flavour. Rose water brings a subtle floral fragrance and creamy sweetness, harmonising with the thickness of the condensed milk foundation.
In traditional kulfi recipes, a unique taste profile is achieved by skillfully blending spices and floral essences, setting this frozen dessert apart from traditional ice cream.
Written By Shweta Goshwami
This article has been authored exclusively by the writer and is being presented on Eat My News, which serves as a platform for the community to voice their perspectives. As an entity, Eat My News cannot be held liable for the content or its accuracy. The views expressed in this article solely pertain to the author or writer. For further queries about the article or its content you can contact on this email address - shwetagoswami2005@gmail.com
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