Let's Make Kulfi Dessert!

The main difference between ice cream and kulfi is that the former is a whipped dessert, whereas the latter is dense and un-churned, tasting predominantly of caramelized milk.

Kulfi originated in the royal kitchens of the Mughal Empire, when ice would be brought down from the Himalayan Mountains and used to create this cold, creamy dessert. Its name derived from the Persian word qulfi, meaning a ‘covered cup’.

Kulfi is made by boiling down milk to a thicker consistency, mixed with rosewater, pistachios and seasoned with cardamom, which enhances the condensed flavor of the evaporated, thickened milk.

The fats and sugar caramelize due to the lengthy cooking process, after which it is poured into cone-shaped molds locally known as kulhars. The kulhars are then sealed with tight fitting lids and packed in an earthenware pot known as the matka.

While regular ice cream melts quickly, kulfi is thicker and can be enjoyed at a slower pace thanks to the delayed melting time. A variety of flavors can also be enjoyed, such as the classic pistachio and saffron, seasonal falsa and mango, and the more modern twist of chocolate flavored kulfi.

As is the case with most South Asian desserts, the process begins by boiling milk till it thickens.

Sugar is added to taste.

The milk and sugar mixture is further cooked till it coats the spoon.

Almonds and pistachios are sliced to add as a garnish.

Chopped almonds and pistachios are added to the mix.

The chopped nuts are mixed thoroughly with the thickened milk.

The mixture is cooled before it is ready to pour into the matka (clay) moulds.

The warm kulfi mixture is poured into the matkas.

The reserved finely sliced nuts are placed on top of the kulfi.

The matkas are placed in a freezer for 6-8 hours to solidify.

No matter what preparation method is used to make kulfi, one important aspect remains the same: the smooth and creamy texture that coats one’s palate and is not found in any other frozen dessert!