Journey of kulfi: From royal indulgence to street food favorite
What's the story
Kulfi, India's iconic frozen treat, has a rich history dating back to the 16th century Mughal Empire.
Characterized by its dense, creamy texture, kulfi stands apart from Western ice cream due to its lack of whipping, resulting in a solid, slow-melting delight.
This article explores kulfi's journey from a luxurious royal indulgence to a cherished street food in India, and its increasing global recognition.
Origins
A royal beginning
Kulfi originated in the royal kitchens of the Mughals as a decadent dessert.
They used full-fat milk, which was simmered for hours, sweetened with sugar, and delicately flavored with saffron and cardamom.
The mixture was then frozen in metal cones known as 'kulhads,' which were filled with ice and salt to accelerate the freezing process.
This technique resulted in kulfi's uniquely dense texture.
Evolution
From royalty to streets
Over the centuries, kulfi escaped the royal kitchens and became a beloved street food throughout India.
Vendors, called kulfiwalas, carried large earthen pots filled with various flavors of kulfi, serving it on leaves or directly on sticks for convenience.
This evolution brought a wider range of flavors, from traditional ones like pistachio, mango, and rose, to more modern variations like apple and avocado.
Expansion
A global delight
The 20th century's widespread Indian diaspora has been instrumental in bringing kulfi to different corners of the world.
Today, it's not uncommon to see kulfi on the menu of Indian restaurants globally or whipped up at home using modern quick-freeze methods.
This dessert's popularity has extended beyond the Indian community, inspiring unique fusion creations like coffee kulfi and chocolate chip kulfi.
DIY tips
Crafting your own kulfi symphony
Creating homemade kulfi is easy and leaves room for your imagination.
Boil full-fat milk until it reduces to half for that creamy goodness. Add sugar for sweetness, then infuse with exciting flavors like saffron or fresh fruit purees.
Pour your mixture into molds or cups, then freeze for a minimum of six hours or even overnight.
Sprinkle with crushed pistachios or edible silver leaf for a touch of elegance.