Kulfi

Kulfi is a traditional frozen dairy dessert from the Indian subcontinent, particularly India, Pakistan, and Bangladesh. It is denser and creamier than Western ice cream, in part because it is made by slowly reducing milk and not churned during freezing, which yields a smooth, compact texture.

The base is thickened milk or khoya (mawa) mixed with sugar and flavorings such as cardamom, saffron, and rose water. Nuts such as pistachios and almonds are commonly added. The mixture is poured into small conical metal molds or clay molds and frozen until solid. Because it does not require churning, kulfi retains a fudgy, creamy mouthfeel.

Varieties include malai kulfi (cream-flavored), kesar (saffron), pista (pistachio), and aam kulfi (mango). It is often served with falooda, rose syrup, or chopped nuts, and mango kulfi is especially popular in summer markets.

Regional and cultural significance: kulfi is widely enjoyed in India, Pakistan, and Bangladesh, and is available in Indian restaurants around the world. Traditional preparation and selling methods persist in street stalls and specialty shops. Modern versions may use condensed milk or milk substitutes for convenience, and similar frozen desserts are sold in various South Asian and diaspora communities under the kulfi label.