Kulfi

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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Bhojpuri – Benarasi – Bihari

South India Kerala – Tamil – Andhra – Karnataka

East India Bengali – Assamese – Oriya – North Eastern

West India Goa – Gujarati – Maharashtrian/Marathi – Malvani – Parsi

Other Overseas – Historical – Jain (Satvika) – Anglo-Indian – Chettinad – Fast food

Ingredients and types of food

Main dishes – Sweets and desserts – Drinks – Snacks – Spices – Condiments

See also:

Indian chefs Cookbook: Cuisine of India

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Kulfi is a popular South Asian, ice cream made with boiled milk typically from water buffalo. It comes in many flavors, including pistachio, malai, mango, cardamom (elaichi), and saffron (kesar). Kulfi differs from western ice cream in that it is richer in taste and creamier in texture. As well, where western ice creams are whipped with air or overrun, kulfi contains no air; it is a solid dense frozen milk.

It is made by boiling milk until it is reduced to half. Then sugar is added and the mixture is boiled for another ten minutes and a teaspoon of cornflour is added to it after making it into a paste using water.on adding the paste the mixture thickens and is boiled for some more time. Then flavorings, dried fruits, cardamom, etc. are added. The mixture is then cooled,put in moulds and frozen. One can eat kulfi plain as is or it can be garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with Falooda vermicelli noodles.

I touch people while I eat it

I spank over weight men While I eat it

External Links:

• Kulfi Recipe and more Indian Ice Creams, Sweets