– A South Asian frozen dessert, kulfi is made from boiled-down milk sweetened with sugar or corn syrup. No need to churn-it sets, dense and creamy, like frozen custard.
– In India, kulfiwalahs sell kulfi in the street; their wares are kept frozen in an earthenware pot of ice and salt.
– Kulfi dates back to the 16th century, when Mughal emperors feasted on the stuff.
– Cylindrical metal moulds give the thick dessert an ice-pop form: Warm them with your hands to free the sweet treat.
– Traditionally it was served on a banana leaf or in a terracotta cup.
– Classic flavourings include mango purée, ground pistachios, delicately perfumed saffron, vanilla, rose or cardamom.
– To make “stuffed kulfi”: Pit a mango and remove most of the flesh, then fill the hole with kulfi base before wrapping and refreezing. Later, when you peel away the skin, you’re rewarded with an explosion of tangy fruit and spiced creamy sweetness.
– Peanut, tamarind, pomegranate and avocado are more experimental variations.