Мұғалдық дәуірінен жеткен салмақты балмұздақ – Күлфи

South Asian frozen dessert

Kulfi is denser and creamier than regular ice cream. It comes in various flavours. Traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. Newer flavours may include apple, orange, strawberry, peanut, or avocado.

The word kulfi comes from the Persian qulfi (قلفی) meaning "covered cup". The dessert originated in Delhi during the Mughal Empire in the 16th century. Although Delhi has been described as the birthplace of kulfi, Australian food historian Charmaine O'Brien suggests, " it is likely that [kulfi] originally evolved in the cooler climates of Persia or Samarkand and that the Mughals appropriated the concept and elaborated on it to create the creamy, perfumed dessert that it now is."

To prepare kulfi, sweetened, flavoured milk is slow cooked. The milk is stirred almost continuously to prevent it from sticking to the cooking utensil. During this process, the milk condenses and thickens. The slow cooking caramelises the sugar in the mixture and browns its milk proteins, giving kulfi its distinctive taste. The mixture is then poured into moulds (often kulhars) and sealed. The sealed moulds are submerged in an insulated matka filled with ice and salt. This quickly freezes the mixture, giving it a soft, smooth consistency free of ice crystals. Kulfi prepared in this traditional way is called matka kulfi. The moulds are removed from the freezer 10–15 minutes before serving to allow the kulfi to melt slightly. The kulfi is then removed from the moulds and garnished with ground cardamom, saffron, or pistachios. Kulfi is also served with falooda (vermicelli noodles).

Throughout the Indian subcontinent, kulfi is sold by street vendors known as kulfiwallahs. It is also commonly served in Indian restaurants.