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[[File:Strawbeerry kulfi.JPG|thumb|Kulfi with [[strawberry sauce]]]] |
[[File:Strawbeerry kulfi.JPG|thumb|Kulfi with [[strawberry sauce]]]] |
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[[File:Kulfi.jpg|thumb|Pistachio, vanilla and rose flavored kulfi]] |
[[File:Kulfi.jpg|thumb|Pistachio, vanilla and rose flavored kulfi]] |
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'''Kulfi''' or '''Qulfi''' ({{IPAc-en|k|ʊ|l|f|iː}}) is a frozen [[dairy]] [[dessert]] originating in the [[Indian subcontinent]] in the 16th century. It is often described as "traditional Indian [[ice cream]]"<ref name="ref55yozaq">{{Citation | title=Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights | author=Caroline Liddell, Robin Weir | date=15 July 1996 | publisher=Macmillan, 1996 | isbn=978-0-312-14343-5 | url=https://books.google.com/books?id=GCv8bPNMTNUC | quote=''... Kulfi is the traditional Indian [[ice cream]] and has a strongly characteristic cooked-milk flavor and dense icy texture. ... The basis of making kulfi is to reduce a large volume of milk down to a very small concentrated amount ...''}}</ref><ref name="ref06jemov">{{Citation | title=Cook's Book of Everything | author=Lulu Grimes | year=2009 | publisher=Murdoch Books, 2009 | isbn=978-1-74196-033-4 | url=https://books.google.com/books?id=HDZnI9jVsuAC | quote=''... This simple, elegant ice cream is made by boiling milk until it reduces and condenses, then flavoring it with ingredients such as cardamom and [[pistachio]] nuts or almonds. Kulfi is traditionally set in cone-shaped ...''}}</ref> and is a traditional [[sweets of the Indian subcontinent|sweet of the Indian subcontinent]]. It is popular throughout [[India]], [[Sri Lanka]], [[Pakistan]], [[Bangladesh]], [[Afghanistan]], [[Nepal]], [[Burma|Burma (Myanmar)]], and the [[Middle East]].<ref name="popular">{{Cite web|title=50 Most Popular Indian Desserts to Add a Twist to Your Same Old Meal|url=https://www.chefspencil.com/50-most-popular-indian-desserts-to-add-a-twist-to-your-same-old-meal/}}</ref> |
'''Kulfi''' or '''Qulfi''' ({{IPAc-en|k|ʊ|l|f|iː}}) is a frozen [[dairy]] [[dessert]] originating in the [[Indian subcontinent]] in the 16th century. It is often described as "traditional Indian [[ice cream]]"<ref name="ref55yozaq">{{Citation | title=Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights | author=Caroline Liddell, Robin Weir | date=15 July 1996 | publisher=Macmillan, 1996 | isbn=978-0-312-14343-5 | url=https://books.google.com/books?id=GCv8bPNMTNUC | quote=''... Kulfi is the traditional Indian [[ice cream]] and has a strongly characteristic cooked-milk flavor and dense icy texture. ... The basis of making kulfi is to reduce a large volume of milk down to a very small concentrated amount ...''}}</ref><ref name="ref06jemov">{{Citation | title=Cook's Book of Everything | author=Lulu Grimes | year=2009 | publisher=Murdoch Books, 2009 | isbn=978-1-74196-033-4 | url=https://books.google.com/books?id=HDZnI9jVsuAC | quote=''... This simple, elegant ice cream is made by boiling milk until it reduces and condenses, then flavoring it with ingredients such as cardamom and [[pistachio]] nuts or almonds. Kulfi is traditionally set in cone-shaped ...''}}</ref> and is a traditional [[sweets of the Indian subcontinent|sweet of the Indian subcontinent]]. It is popular throughout [[India]], [[Sri Lanka]], [[Pakistan]], [[Bangladesh]], [[Afghanistan]], [[Nepal]], [[Burma|Burma (Myanmar)]], and the [[Middle East]].<ref name="popular">{{Cite web|title=50 Most Popular Indian Desserts to Add a Twist to Your Same Old Meal|url=https://www.chefspencil.com/50-most-popular-indian-desserts-to-add-a-twist-to-your-same-old-meal/}}</ref> In India, it is sold by street vendors called ''kulfiwallahs''.<ref name="Gulab">{{Cite web|title=Gulabjamun and Mawadaar Kulfi|url=https://www.jcookingodyssey.com/2010/06/shoot-century-and-win.html}}</ref> |
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Kulfi is denser and creamier than ice cream.<ref name="ref55yozaq"/><ref name="ref59yorap">{{Citation | title=Entertaining in the Raw | author=Matthew Kenney | date=September 2009 | publisher=Gibbs Smith, 2009 | isbn=978-1-4236-0208-8 | url=https://books.google.com/books?id=-FyT4yf6Q3AC | quote=''... Kulfi is an Indian-style ice cream that is richer and creamier than regular ice cream, due to the lack of air that is whipped into traditional ice cream to make it lighter. The milk, traditionally from buffalo ...''}}</ref> It comes in various |
Kulfi is denser and creamier than ice cream.<ref name="ref55yozaq"/><ref name="ref59yorap">{{Citation | title=Entertaining in the Raw | author=Matthew Kenney | date=September 2009 | publisher=Gibbs Smith, 2009 | isbn=978-1-4236-0208-8 | url=https://books.google.com/books?id=-FyT4yf6Q3AC | quote=''... Kulfi is an Indian-style ice cream that is richer and creamier than regular ice cream, due to the lack of air that is whipped into traditional ice cream to make it lighter. The milk, traditionally from buffalo ...''}}</ref> It comes in various flavours. Traditional ones include cream ([[malai|''malai'']]), [[rose]], [[mango]], [[cardamom]] (''elaichi''), [[saffron]] (''kesar'' or ''zafran''), and pistachio. Newer flavours include apple, orange, strawberry, peanut, and avocado.<ref name="popular"/> Unlike ice cream, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. Thus, it is sometimes 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. |
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==History== |
==History== |
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''Kulfi'' or '' |
''Kulfi'' or ''qulfi'' is a [[Hindi]] word derived from the [[Persian language|Persian]] ''qufli'' (قفلی) meaning "covered cup".<ref>{{Cite web|url=https://en.oxforddictionaries.com/definition/kulfi|title=kulfi{{!}} Definition of kulfi in English by Oxford Dictionaries|website=Oxford Dictionaries {{!}} English|access-date=2018-07-31}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=cd_6DAAAQBAJ|title=The Morphology of Loanwords in Urdu: The Persian, Arabic and English Strands|last=Mangrio|first=Riaz Ahmed|date=2016-06-22|publisher=Cambridge Scholars Publishing|isbn=9781443896634|pages=72|language=en}}</ref> The dessert likely originated in the [[Mughal Empire]] in the 16th century. 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">{{cite book|author=Michael Krondl|title=Sweet Invention: A History of Dessert|url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA48|year=2011|publisher=Chicago Review Press|isbn=978-1-55652-954-2|page=48}}</ref> |
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==Preparation== |
==Preparation== |
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To prepare kulfi, sweetened, |
To prepare kulfi, sweetened, flavoured milk is [[Low-temperature cooking|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">{{Cite web|title=Kulfi Glossary|url=https://www.tarladalal.com/glossary-kulfi-2243i}}</ref> The slow cooking causes the sugar in the mixture to [[caramelize]], giving kulfi its distinctive taste.<ref>{{Cite web|title=Effect of Different Level of Ash Gourd Pulp for Manufacturing Dietetic Kulfi|url=http://trendsinbiosciencesjournal.com/upload/05-761_(J_David).pdf}}</ref> The condensed mixture is then poured into molds (often [[kulhar|''kulhars'']]) and sealed. The sealed molds are submerged in an insulated [[matki (earthen pot)|''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>{{Cite web|title=Mango Kulfi -The Ultimate frozen summer dessert!|url=https://stirringmyspicysoul.com/mango-kulfi-the-ultimate-frozen-summer-dessert/}}</ref> |
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The molds are removed from the freezer 10-15 minutes before serving to allow the kulfi to melt slightly.<ref name="Gulab"/> The kulfi is then removed from the molds and garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with [[falooda]] ([[vermicelli]] noodles made from starch). |
The molds are removed from the freezer 10-15 minutes before serving to allow the kulfi to melt slightly.<ref name="Gulab"/> The kulfi is then removed from the molds and garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with [[falooda|''falooda'']] ([[vermicelli]] noodles made from starch). |
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==References== |
==References== |
Revision as of 22:20, 20 November 2021
Alternative names | Qulfi, Khulfi |
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Type | Ice cream |
Course | Dessert |
Place of origin | India[1] |
Region or state | South Asia |
Associated cuisine | India, Bangladesh, Pakistan, Sri Lanka, Nepal, Burma, Afghanistan, Trinidad and Tobago, Guyana, Suriname |
Main ingredients | Milk |
Kulfi or Qulfi (/kʊlfiː/) is a frozen dairy dessert originating in the Indian subcontinent in the 16th century. It is often described as "traditional Indian ice cream"[2][3] and is a traditional sweet of the Indian subcontinent. It is popular throughout India, Sri Lanka, Pakistan, Bangladesh, Afghanistan, Nepal, Burma (Myanmar), and the Middle East.[4] In India, it is sold by street vendors called kulfiwallahs.[5]
Kulfi is denser and creamier than ice cream.[2][6] It comes in various flavours. Traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. Newer flavours include apple, orange, strawberry, peanut, and avocado.[4] Unlike ice cream, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert.[6] The density of kulfi causes it to melt more slowly than ice cream.
History
Kulfi or qulfi is a Hindi word derived from the Persian qufli (قفلی) meaning "covered cup".[7][8] The dessert likely originated in the Mughal Empire in the 16th century. 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.[9]
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.[10] The slow cooking causes the sugar in the mixture to caramelize, giving kulfi its distinctive taste.[11] The condensed mixture is then poured into molds (often kulhars) and sealed. The sealed molds 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.[12]
The molds are removed from the freezer 10-15 minutes before serving to allow the kulfi to melt slightly.[5] The kulfi is then removed from the molds and garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with falooda (vermicelli noodles made from starch).
References
- ^ Camellia Panjabi (1995). The Great Curries of India. Simon and Schuster. pp. 180–. ISBN 978-0-684-80383-8.
- ^ a b Caroline Liddell, Robin Weir (15 July 1996), Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights, Macmillan, 1996, ISBN 978-0-312-14343-5,
... Kulfi is the traditional Indian ice cream and has a strongly characteristic cooked-milk flavor and dense icy texture. ... The basis of making kulfi is to reduce a large volume of milk down to a very small concentrated amount ...
- ^ Lulu Grimes (2009), Cook's Book of Everything, Murdoch Books, 2009, ISBN 978-1-74196-033-4,
... This simple, elegant ice cream is made by boiling milk until it reduces and condenses, then flavoring it with ingredients such as cardamom and pistachio nuts or almonds. Kulfi is traditionally set in cone-shaped ...
- ^ a b "50 Most Popular Indian Desserts to Add a Twist to Your Same Old Meal".
- ^ a b "Gulabjamun and Mawadaar Kulfi".
- ^ a b Matthew Kenney (September 2009), Entertaining in the Raw, Gibbs Smith, 2009, ISBN 978-1-4236-0208-8,
... Kulfi is an Indian-style ice cream that is richer and creamier than regular ice cream, due to the lack of air that is whipped into traditional ice cream to make it lighter. The milk, traditionally from buffalo ...
- ^ "kulfi| Definition of kulfi in English by Oxford Dictionaries". Oxford Dictionaries | English. Retrieved 31 July 2018.
- ^ Mangrio, Riaz Ahmed (22 June 2016). The Morphology of Loanwords in Urdu: The Persian, Arabic and English Strands. Cambridge Scholars Publishing. p. 72. ISBN 9781443896634.
- ^ Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. p. 48. ISBN 978-1-55652-954-2.
- ^ "Kulfi Glossary".
- ^ "Effect of Different Level of Ash Gourd Pulp for Manufacturing Dietetic Kulfi" (PDF).
- ^ "Mango Kulfi -The Ultimate frozen summer dessert!".