Kulfi, India’s frozen dessert with a rich history from the 16th-century Mughal Empire, distinguishes itself as a dense, creamy treat that doesn’t whip like Western ice cream, creating a lasting delight. This article traces kulfi’s evolution from royal luxury to popular street food in India and its growing global acclaim.
Kulfi, a rich dessert, originated in the Mughal royal kitchens. It involved simmering full-fat milk with sugar, saffron, and cardamom, then freezing the mixture in metal cones called ‘kulhads’ using ice and salt. This method yielded kulfi’s distinctive, dense texture.
Kulfi, originating in royal kitchens, spread to become a popular street food in India. Street vendors, known as kulfiwalas, offered a variety of flavors in earthen pots, serving on leaves or sticks. This led to a diverse range of traditional like pistachio to modern options like apple and avocado.
The Indian diaspora in the 20th century introduced kulfi globally, now found in Indian restaurants worldwide and made easily at home using modern methods. Its popularity has led to fusion varieties like coffee and chocolate chip kulfi, appealing beyond the Indian community.
Making homemade kulfi is simple and allows for creativity. Boil milk until reduced by half, add sugar, and flavor with saffron or fruit purees. Freeze the mixture in molds for at least six hours. Top with pistachios or silver leaf before serving for an elegant touch.
Sources News From Various Digital Platforms, Websites, Journalists, And Agencies.
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