Children as well as elders rush to buy the desi chilled delight kulfi that is traditionally sold in huge earthenware pots. The traditional cold dessert is a native dish to India, sold by kulfi walas. It is also called as matkas and are covered by a damp maroon cloth. Kulfiwalas or is vendors usually go door to door with kulfi. The delight is usually placed in moulds inside the pot filled with salt and ice. Even today kulfiwalas are seen in residential areas, they are commonly seen in crowded places. The kulfi is sold on a stick, in a terracotta cup or cut them into bite-sized pieces and are served on a huge green leaf.

Kulfi origin

During the Mughal period, the milk mixture flavored with pistachios and saffron are packed and sealed into metal cones. They used to be immersed in slurry ice.

This resulted in the kulfi invention as we know it today. Even in the Ain-i-Akbari the recipe was mentioned.

It is a document recording the administration of Emperor Akbar. Thus, kulfi was a popular item prepared in the royal kitchens.

How to make kulfi?

Traditionally, Kulfi is prepared by evaporating flavored and sweetened milk by cooking slowly.

Keep stirring, so that milk does not stick to the bottom of the vessel.

As the volume lessens, the mixture thickens.

Keep aside to cool, garnish with saffron, cardamom, or pistachio nuts.

Freeze the mix in tightly-sealed clay khulars.

These khulars are submerged in ice mixed with salt to speed up the freezing process.

Now a days, individual kulfi moulds are refrigerated for six to seven hours.

-Sumana