Food - Drink
Kulfi: The South Asian Frozen Custard You Can't Miss
By KATHERINE BECK
The South Asian dessert called kulfi may appear to be a type of ice cream, but there are many differences between this frozen treat and typical Western-style ice cream. Kulfi is traditionally made from malai, a kind of clotted cream, and has a denser and less "melty" texture than ice cream, not to mention it's easier to make at home.
Kulfi likely originated with the Mughal Empire and the long-ago inhabitants of the Himalayas, who seasoned evaporated milk and froze it in cones. Kulfi is traditionally served in a small pot called a matka or on a wooden stick, often with chunks of nuts and fruit mixed in, and the flavors are a bit more unique than just chocolate and vanilla.
Kulfi flavors tend to be more savory, nutty, and spicy, such as ground cardamon and rosewater; other varieties include saffron, mango puree, and ground almonds. Kulfi can be made without an ice cream maker and even without malai; you simply start by boiling whole milk in a pan for 10 minutes, then add four tablespoons of sugar.
Next, add two teaspoons of cornstarch to a cup of milk and mix, pour the mixture into the pan and bring it back to a boil, then add nuts and seasonings to the pan, as well as cream if you choose to use it. Finally, cool the mixture and pour it into molds to freeze for about 12 hours, then add any other toppings and enjoy.