Kulfi is an immensely popular frozen dessert. This is the traditional ice cream of the Indian Subcontinent. It is greatly relished in hot summer. The throat goes parched due to high temperatures across India. It is also a great way to serve milk to picky kids who never say no to ice cream. Of course, you need to keep a check on sugar. Rare treats are always welcome.
Flavors for everyone
Saffron, peach, mango, pistachio, cardamom, rose. These are the most common flavors available in market. Simple to make, yet extremely delicious & tasty. Absolute must for any wedding be it summer or winter. There is no grown up who wouldn't relish a kulfi. It brings out the memories of our playful childhood now lost to the race of livelihood. Kesar Pista Kulfi (saffron and pistachios) is a popular flavor.
Origin of Kulfi
Dates back to 16th century Hindu rulers. Also very popular in Mughal era. The origin of word Kulfi is from Persian language meaning covered cup. It is not whipped like its western counterpart, ice cream. Hence, it is denser and takes longer to melt. Passion fruit, berry based, kiwi and avocado are new flavors these days. We also serve it with rice vermicelli or falooda and sugar syrup mixed with dry fruits,basil seeds and nuts. Gadbad,a similar version in South India.
Traditionally in India, Kulfiwalas roam in the streets and by-lanes with a pot on their head. I have seen so many in Agra. Cover their ice cream with bright red cloth. Ice and salt baths around the pot. There was no Magnum or cones then. Life was simple and not so branded. Though brands bring you options, you love your childhood memories too.Back then,there were not so many options. When we were children, it was a common to wait for them in summer. Just after lunch at around tea time at 4 pm, so that we could dash to the door as soon as the vendor approached us. It was our little treat for being a good child the whole day from our ever vigilant mothers.
Read the recipe of Kesar Pista Kulfi below
Kesar Pista Kulfi
- 1 liter full fat milk
- ½ cup condensed milk
- 2 tbsp sugar
- 2 tbsp pistachios sliced
- Strands of saffron
- Slice the pistachios into thin slices. Keep it aside
- Boil 1 liter full fat milk and reduce it till ⅓rd on a low flame.
- Once the milk is reduced, add the condensed milk and sugar.
- Add few strands of saffron to 1 tbsp milk.
- Add this saffron milk mixture along with pistachios to the above mix.
- Cook for 10 more minutes on a low flame.Keep this mix and let it cool.
- Refrigerate in the desired mould for 4-5 hours.
- Serve once it is set.
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