TasteAtlas has launched its record of the 50 finest frozen desserts on the earth. At quantity eight is our beloved Indian dessert, kulfi. Whereas a lot of the world grew up on gelatos and frozen yoghurts, Indian youngsters have been raised on matkas of thickened milk, generously topped with dry fruits.
For the following installment of our ongoing collection Bites of Historical past, the place we delve deeper into the origins of India’s culinary delicacies, indianexpress.com discovered about its fascinating historical past and origins.
Movie star chef Ananya Banerjee informed us that the title kulfi, derived from the Persian phrase qulfi, means “lined cup,” referencing the cones it’s shaped in. In as we speak’s day and age, kulfi is eaten out of matkas, cones, bowls, and even on leaves. The vary of flavours, too, has expanded –– mango, pista-badam, malai (cream), chocolate, and rose are merely the tip of the iceberg.
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Tracing its origins
Government Chef Tamoghna Chakraborty of DoubleTree by Hilton, Whitefield, Bengaluru, shared that kulfi dates again to the Mughal period within the sixteenth century. “Royal kitchens would freeze a wealthy combination of thickened milk, nuts and saffron in steel cones, which have been then immersed in ice introduced down from the Himalayas, an early model of chilly storage,” he stated.
In contrast to Western ice cream, kulfi will not be churned, leading to a dense, creamy texture that melts slowly on the palate. Over centuries, this regal dessert has advanced throughout areas, incorporating native elements like mango, rose, cardamom, and pistachio.
TasteAtlas’ ranked kulfi eighth on the record of finest frozen desserts. (Supply: Instagram/@tasteatlas)
Banerjee additionally stated that ice from the Himalayas was saved in deep wells by the royal bawarchikhanas (kitchens) and used to chill dishes like kulfi. “What makes kulfi so particular is its intense, milky flavour and dense texture. It’s not aerated like fashionable ice lotions, so it tastes far richer and extra satisfying. It’s additionally deeply nostalgic—reminding lots of childhood summers, roadside kulfiwalas, and festive household gatherings,” she stated. One other plus: it’s naturally eggless, making it a favorite amongst vegetarians.
Preparation course of
Conventional kulfi is made by slowly decreasing full-fat milk till it thickens and caramelizes barely. Sugar is added, together with flavours like cardamom (elaichi), saffron (kesar), rosewater or kewra, crushed nuts (almonds, pistachios).
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“This combination is poured into kulhads (clay cups) or steel molds, sealed, after which frozen, usually utilizing the salt-ice methodology in rural areas or with fashionable refrigeration. Trendy variations generally use condensed milk and cream for comfort however compromise on the authenticity and texture,” stated Banerjee.
Different variations out there are malai kulfi (traditional), kesar pista kulfi, mango kulfi, falooda kulfi (served with vermicelli and rose syrup), matka kulfi (served in clay pots).
