Kulfi: Difference between revisions

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{{pp-semi-indef|small=yes}}

{{Cuisine of India}}

{{short description|South Asian frozen dessert}}

{{Use dmy dates|date=June 2023}}

{{Use Indian English|date=April 2019}}

{{Infobox food

| name = Kulfi

| image = Matka kulfi.jpg

| image_size = 220px

| caption = Kulfi in a ''[[Matki (earthen pot)|matka]]''

| country = [[South Asia]]<ref name="Krondl2011"/><!-- Place of origin --> <br/>

| region = [[Delhi]]<ref name = "Obrien" />

| national_cuisine = {{hlist|[[Indian cuisine|Indian]]|[[Pakistani cuisine|Pakistani]]|[[Bangladeshi cuisine|Bangladeshi]]}}

| creator =

| course = [[Dessert]]

| type = [[Ice cream]]

| served =

| main_ingredient = {{hlist|[[Milk]]|[[sugar]]}}

| variations =

| calories =

| other =

}}

'''Kulfi''' ({{IPAc-en|k|ʊ|l|f|iː}}) is a frozen [[Dairy product|dairy]] [[dessert]] from the [[Indian subcontinent]]. It is often described as "traditional Indian ice cream".<ref name="ref55yozaq">{{Citation | title=Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Complete Kulfi Recipes, Gelati, and Other Frozen Delights | author=Caroline Liddell, Robin Weir | date=15 July 1996 | publisher=Macmillan, 1996 | isbn=978-0-312-14343-5 | url=https://books.google.com/books?id=GCv8bPNMTNUC | quote=''... Kulfi is the traditional Indian [[ice 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 ...''}}</ref> Kulfi originated in 16th-century [[Delhi]] during the [[Mughal Era|Mughal era]]. It is part of the national cuisines of [[India]] and [[Pakistan]]{{Citation needed|date=June 2023}} and also popular in [[Bangladesh]], [[Burma|Myanmar]], [[Nepal]], [[Sri Lanka]], and the [[Middle East]].<ref name="popular">{{Cite web|title=50 Most Popular Indian Desserts to Add a Twist to Your Same Old Meal|date=28 December 2020 |url=https://www.chefspencil.com/50-most-popular-indian-desserts-to-add-a-twist-to-your-same-old-meal/}}</ref>{{Better source needed|date=June 2023}}

Kulfi is denser and creamier than regular [[ice cream]].<ref name="ref55yozaq"/><ref name="popular"/><ref name="ref59yorap">{{Citation | title=Entertaining in the Raw | author=Matthew Kenney | date=September 2009 | publisher=Gibbs Smith, 2009 | isbn=978-1-4236-0208-8 | url=https://books.google.com/books?id=-FyT4yf6Q3AC | quote=''... 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 ...''}}</ref> It comes in various flavours. Traditional ones include [[cream]] (''[[malai]]''), [[rose]], [[mango]], [[cardamom]] (''elaichi''), [[saffron]] (''kesar'' or ''zafran''), and [[pistachio]].<ref name="popular"/><ref name="tour">{{Cite web|title=An Illustrated Tour of Ice Cream Styles Around the World|url=https://www.seriouseats.com/ice-cream-style-guide}}</ref>{{Better source needed|date=June 2023}} Newer flavours may include apple, orange, strawberry, peanut, or [[avocado]].<ref name="popular"/>{{Better source needed|date=June 2023}} 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.<ref name="ref59yorap"/> The density of kulfi causes it to melt more slowly than ice cream.<ref>{{Cite web|title=Ice, Cream... and Chemistry – American Chemical Society|url=https://www.acs.org/content/acs/en/education/resources/highschool/chemmatters/past-issues/archive-2013-2014/ice-cream-chemistry.html|access-date=30 November 2021|archive-date=9 March 2021|archive-url=https://web.archive.org/web/20210309033418/https://www.acs.org/content/acs/en/education/resources/highschool/chemmatters/past-issues/archive-2013-2014/ice-cream-chemistry.html|url-status=dead}}</ref>

'''Kulfi''' is a popular [[South Asia]]n, [[ice cream]] made with boiled [[milk]] typically from [[water buffalo]]. It comes in many flavors, including [[pistachio]], [[malai]], [[mango]], [[cardamom]] (''elaichi''), and [[saffron]] (''kesar''). Kulfi differs from western ice cream in that it is richer in taste and creamier in texture. As well, where western ice creams are whipped with air or overrun, kulfi contains no air; it is a solid dense frozen milk.

==History==

It is made by boiling milk until it is reduced to half. Then sugar is added and the mixture is boiled for another ten minutes. Then flavorings, dried fruits, cardamom, etc. are added. The mixture is then put in moulds and frozen. One can eat kulfi plain as is or it can be garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with Falooda [[vermicelli]] noodles.

{{See also|Mughlai cuisine}}

The word ''kulfi'' comes from the [[Persian language|Persian]] {{Transliteration|fa|qulfi}} (قلفی) meaning "covered cup". The dessert originated in Delhi during the [[Mughal Empire]] in the 16th century.<ref name = "Krondl2011"/><ref name = "Obrien"/><ref name = "Gupta"/> 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 in [[slurry ice]], resulting in the invention of kulfi. ''[[Ain-i-Akbari]]'', a detailed record of the Mughal emperor [[Akbar]]'s administration, mentions use of [[saltpeter]] for refrigeration as well as transportation of Himalayan ice to warmer areas.<ref name="Krondl2011">{{cite book|author=Michael Krondl|title=Sweet Invention: A History of Dessert|url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA48|year=2011|publisher=Chicago Review Press|isbn=978-1-55652-954-2|page=48}}</ref><ref name = "Gupta">{{cite book|author1=Anil K. Gupta |author2=Anit Kumar |author3=Megh R. Goyal|title=Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation|url=https://books.google.com/books?id=5a1SDwAAQBAJ&pg=PA78|year=2018|publisher=Apple Academic Press|page=78|isbn=9781351682046 }}</ref>

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 of [[Persia]] or [[Samarkand]] and that the Mughals appropriated the concept and elaborated on it to create the creamy, perfumed dessert that it now is."<ref name = "Obrien">{{cite book|author=Charmaine O'Brien|title=Flavours of Delhi: A Food Lover's Guide|url=https://books.google.com/books?id=xeSXAAAAQBAJ&pg=PT71|year=2003|publisher=Penguin Books Limited|page=71|isbn=9789351182375 }}</ref>

==Preparation==

To prepare kulfi, sweetened, flavoured milk is [[Low-temperature cooking|slow cooked]]. The milk is stirred almost continuously to prevent it from sticking to the cooking utensil. During this process, the milk condenses and thickens.<ref name="glossary">{{Cite web|title=Kulfi Glossary|url=https://www.tarladalal.com/glossary-kulfi-2243i}}</ref> The slow cooking [[Caramelization|caramelises]] the sugar in the mixture and browns its milk proteins, giving kulfi its distinctive taste.<ref name="tour"/><ref>{{Cite web|title=Effect of Different Level of Ash Gourd Pulp for Manufacturing Dietetic Kulfi|url=http://trendsinbiosciencesjournal.com/upload/05-761_(J_David).pdf|access-date=29 October 2021|archive-date=29 October 2021|archive-url=https://web.archive.org/web/20211029225332/http://trendsinbiosciencesjournal.com/upload/05-761_(J_David).pdf|url-status=dead}}</ref> The mixture is then poured into moulds (often [[kulhar|''kulhars'']]) and sealed. The sealed moulds are submerged in an insulated [[matki (earthen pot)|''matka'']] 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 called ''matka kulfi''.<ref>{{Cite web |title=Mango Kulfi -The Ultimate frozen summer dessert! |work=stirringmyspicysoul |date=28 June 2021 |url=https://stirringmyspicysoul.com/mango-kulfi-the-ultimate-frozen-summer-dessert/ |last1=Shetty |first1=Maya |access-date=29 October 2021 |archive-date=4 March 2024 |archive-url=https://web.archive.org/web/20240304151017/https://stirringmyspicysoul.com/mango-kulfi-the-ultimate-frozen-summer-dessert/ |url-status=dead }}</ref>

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 with ''[[falooda]]'' ([[vermicelli]] noodles).<ref>{{cite book|author=Charmaine O'Brien|title=Flavours of Delhi: A Food Lover's Guide|url=https://books.google.com/books?id=xeSXAAAAQBAJ&pg=PT72|year=2003|publisher=Penguin Books Limited|page=72|isbn=9789351182375 }}</ref>

==Retail sales==

Throughout the Indian subcontinent, kulfi is sold by street vendors known as ''kulfiwallahs''. It is also commonly served in Indian restaurants.<ref>{{cite book|author=Corby Kummer|date=2007|url={{Google books|ptZgNoobsyUC|page=784|plainurl=yes}} |title=1001 Foods To Die For |page=784}}</ref>

==Gallery==

<gallery widths=180>

File:Kesari Aam Kulfi 01.jpg|Saffron- and mango-flavoured kulfi

File:Strawbeerry kulfi.JPG|Kulfi with [[strawberry sauce]]

File:Kulfi.jpg|Pistachio-, vanilla-, and rose-flavoured kulfi

File:Kulfi Faluda.jpg|Kulfi with ''[[falooda]]'' (vermicelli noodles)

File:Kulfi (1).jpg|A vendor (''kulfiwallah'') selling kulfi in India

</gallery>

==See also==

{{portal|Food}}

* {{Wiktionary-inline|kulfi}}

* {{Commons category-inline}}

==References==

{{commons category}}

{{Reflist}}

{{Bangladeshi dishes}}

{{Indian Dishes}}

{{Burmese cuisine}}

{{Ice cream}}

{{dessert-stub}}

[[fr:b:Kulfi]]

[[Category:Indian desserts]]

[[Category:Ice cream]]

[[Category:Frozen desserts]]

[[Category:Rajasthani cuisine]]

[[Category:Gujarati cuisine]]

[[Category:Pakistani cuisine]]

[[Category:Mughlai cuisine]]

[[Category:Burmese desserts and snacks]]

[[Category:Indian dairy products]]

[[Category:Indian cuisine]]

[[Category:Bangladeshi cuisine]]