Different kinds of Kulfi’s recipes

Kulfi — is probably one of the older and all-time favorite desserts for Indians. It has been famous and around the Indian subcontinent for ages. Historically, the Kulfi or Qulfi originated from South Asia around the 16th century. While many would like to call it the traditional Indian ice cream. It is also available in Pakistan, Nepal, and other Asian counties. One can find it with restaurants, local vendors and street sellers. Though the kulfi is rather similar in texture to the ice cream, the taste, flavors and style of making for the same are rather different. The kulfi tends to be richer, denser and creamier in texture.

Kulfi Recipe

The good thing is that it comes in various flavors that includes fruits of different kinds. These kulfi recipes can be made out of both fresh and dried fruits. So, this not only gives a nice tang to the dish but it also ensures that one is able to get a healthier version of the same. Many vendors and home cooks serve kulfi with falooda or sweet noodles, cheries and thick flavored milk with basil seeds making it healthier, tasty & exotic. All these ingredients are mixed in a glass and kulfi is then added to it. This further helps to intensify the flavors of the kulfi.

Some of the most popular flavors of the kulfi are:

• Cream (malai)
• Mango
• Cardamom
• Saffron
• Pistachio
• Rose
• Apple
• Avocado
• Peanuts
• Strawberry
• Orange
• Chikoo
• Custard apple

The main difference between the standard ice-cream and the kulfi recipe is that the latter is not whipped. As a result, one is able to get a denser and more frozen desert as opposed to the conventional ice-cream which is more of a custard-based texture. It is also a dessert that takes a longer time to melt.

There are many ways of eating the kulfi and one of them is it served on a plate after being cut. Special cone-shaped molds are available for freezing the kulfi. Once the mixture or batter is ready, it is filled into those cups and then served. However, there are some forms where the kulfi is also served on a stick. Though the kulfi recipe remains the same, the style of serving tends to vary. It can be fun eating this both ways. Another interesting way of making the kulfi is using the whole fruit, which is traditionally seen for mangoes and oranges. While the pulp of the kulfi is used up, the entire outside peel is used to store the kufli. So for mangoes and oranges, you get the entire kulfi in a fruit form. This is a lot more fun to have as compared to eating kulfi with just some chopped fruits.