Kulfi
Template:Pp-semi-indef Template:Short description Template:Use dmy dates Template:Use Indian English Template:Infobox food Kulfi (Template:IPAc-en) is a frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream".<ref name="ref55yozaq">Template:Citation</ref> Kulfi originated in 16th-century Delhi during the Mughal era.
Kulfi is denser and creamier than regular ice cream.<ref name="ref55yozaq"/><ref name="popular">Template:Cite web</ref><ref name="ref59yorap">Template:Citation</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">Template:Cite web</ref>Template:Better source needed Newer flavours may include apple, orange, strawberry, peanut, or avocado.<ref name="popular"/>Template:Better source needed 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>Template:Cite web</ref>
History
Template:See also The word kulfi comes from the Persian Template:Transliteration (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">Template:Cite book</ref><ref name = "Gupta">Template:Cite book</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">Template:Cite book</ref>
Preparation
To prepare kulfi, sweetened, flavoured milk is 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">Template:Cite web</ref> The slow cooking caramelises the sugar in the mixture and browns its milk proteins, giving kulfi its distinctive taste.<ref name="tour"/><ref>Template:Cite web</ref> The mixture is then poured into moulds (often kulhars) and sealed. The sealed moulds are submerged in an insulated 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>Template:Cite web</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>Template:Cite book</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>Template:Cite book</ref>
Gallery
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Saffron- and mango-flavoured kulfi
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Kulfi with strawberry sauce
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Pistachio-, vanilla-, and rose-flavoured kulfi
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Kulfi with falooda (vermicelli noodles)
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A vendor (kulfiwallah) selling kulfi in India
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See also
References
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Template:Bangladeshi dishes Template:Indian Dishes Template:Burmese cuisine Template:Ice cream