Kulfi
From Wikipedia, the free encyclopedia
 Matka Kulfi |
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| Origin | |
|---|---|
| Place of origin | India |
| Region or state | Uttar Pradesh |
| Dish details | |
| Main ingredient(s) | Milk |
Kulfi or Qulfi is a popular flavored frozen dessert made from milk which originated in South Asia and is popular throughout neighbouring countries in the Middle East. It has similarities to ice cream in taste, texture and preparation.
Unlike other ice cream, kulfi takes a very long time to melt. It comes in various flavours, including pistachio, malai, mango, cardamom (elaichi), saffron (kesar), the more traditional flavours, as well as newer variations like apple, orange, peanut, and avocado.
Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream. Thus, it is usually considered a distinct category of frozen dairy-based dessert.
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[edit] History
Just like any other culture exposed to snow and ice, some people living in South Asian subcontinent, especially those living high in the Himalayas, would have stumbled upon the technique of freezing various sweetened liquids and thus turning them into frozen desserts. These privileges were limited to royalty and upper levels of aristocracy in India until modern day refrigeration technology reached the subcontinent.[citation needed]
[edit] Preparation
Kulfi was traditionally prepared by evaporating sweetened and flavored milk by slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, till its volume was reduced by a half, thus thickening it, increasing its fat, protein and lactose density. It has a distinctive taste due to caramelization of lactose and sugar during the lengthy cooking process. The semi-condensed mix is then frozen in tight sealed molds that are then submerged in ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged kulfi molds, is placed in earthen pots or matkas that provide insulation from the external heat and slow down the melting of ice. Kulfi prepared in this manner is hence called 'Matka Kulfi'. Kulfi, thus prepared by slow freezing, also renders a unique smooth mouth feel that is devoid of water crystallization.
More recently Kulfi is prepared from evaporated milk, sweetened condensed milk and heavy (double) cream.[1] Then sugar is added and the mixture is further boiled and cornflour-water paste is added. This paste thickens the mixture, although it is boiled for an additional few minutes. Then flavourings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen. If frozen in individual-portion custard bowls for service with a spoon, bowls are removed from the freezer 10–15 minutes before serving to allow for melting at the edges.
It is garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with faloodeh (vermicelli noodles made from starch). In some places, people make it at home and make their own flavors.[2]
Traditionally in India and Pakistan, kulfi is sold by street vendors called kulfiwallahs who keep the kulfi frozen by placing the moulds inside a large earthenware pot called a "matka",[3] filled with ice and salt. It is served on a leaf or frozen onto a stick. It can be garnished with pistachios, cardamom and similar. Often it is served as Falooda Kulfi which is kulfi with rice noodles, rose syrup and other ingredients. Popular flavors include pistachio, mango, vanilla, and rose.
[edit] In other countries
- Kulfi is commercially available in grocery stores in parts of Canada and Australia, e.g Toronto and Melbourne.
