Kulfi Is Traditional Indian Ice Cream You Should Try Immediately

Kulfi, a traditional frozen dessert from the Indian subcontinent, has often been compared to ice cream, and in some ways, it is apt. Like ice cream or gelato, kulfi is a creamy frozen dairy treat. However, its distinct preparation method sets kulfi apart from other frozen desserts. Unlike ice cream, which requires churning to achieve a smooth texture, kulfi is made by slowly simmering milk until it reduces and naturally thickens. This slow-cooking process gives kulfi its caramel flavor and creamy consistency. Since it is not churned or aerated, it has a denser texture than ice cream.

In traditional ice cream or gelato, the trifecta of popular flavors tends to be vanilla, chocolate, and strawberry (although in the case of Häagen-Dazs in the 1960s, that third flavor was coffee instead of strawberry). With kulfi, it comes in a combination of fruits, nuts, spices, and rosewater, giving it a distinct perfume.

The popular flavors include malai kulfi, made with reduced milk and flavored with cardamom and pistachios. Other flavors include mango kulfi, made with ripe mangoes, and kesar pista kulfi, flavored with saffron and pistachios.

Kulfi has a long and interesting history. As the story goes, the Mughals introduced it to India in the 16th century. At the time, there were evaporated and condensed milk desserts in India, but they were rarely frozen. The Mughals topped the dairy desserts with saffron and pistachios, packed them into metal molds, and submerged them in ice and salt to create a freezing environment for the kulfi to set slowly.

Today, kulfi comes in different shapes and sizes. It can be scooped out with an ice cream scooper and served in a bowl, or it can be served in a cylinder shape on an ice cream stick. Kulfi has also evolved. You can find variations such as kulfi falooda, where the frozen dessert is served with vermicelli noodles, rose syrup, and nuts. It has also made its way into fusion desserts, such as kulfi ice cream cakes.

Kulfi is often touted as a no-churn frozen dessert, which can appeal to people who want to try making it at home but do not have an ice cream maker. The fact that it is egg-free also appeals to people with dietary restrictions. However, you have to be prepared to stand over a stove to slowly cook the milk and cream over a low fire until the volume reduces by ⅔ and thickens. This can take up to 4 hours.

These days, there are shortcuts. BBC Good Food's version of kulfi recommends adding condensed milk to the cream and whisking it lightly to reduce cooking time. Alternatively, most Indian restaurants will have it on their menu, and numerous kulfi manufacturers in the United States make their products available everywhere, from Costco to gourmet grocers.