Kulfi is no ordinary dessert. It is India’s original ice cream, rich, velvety, and steeped in history. Born in the royal kitchens of the Mughal era, its name comes from the Persian word Qulfi, meaning “covered cup,” a nod to its traditional preparation. Once an exclusive treat for royalty, Kulfi has become a street-side favourite, loved across South Asia and beyond.
In the past, cooks would slowly simmer milk for hours until it thickened, infusing it with saffron, cardamom, and nuts. The rich mixture was poured into metal moulds and frozen inside ice-packed earthen pots. They used an age-old trick to speed up the process, mixing salt with ice to lower the temperature, creating kulfi’s signature dense and creamy texture.
Kulfi is served in many ways, each with its own charm. Vendors pull it straight from terracotta Matkas (small earthen pots), their cool, earthy aroma enhancing every bite. Some slice it into discs, garnished with slivered pistachios and saffron syrup, while others serve it on a stick, ready to be savoured on a hot summer day. The classics, Malai (cream), Pista (pistachio), Mango, and Kesar (saffron) never go out of style, but modern twists like Paan (betel leaf), Gulkand (rose petal jam), and tropical fruits keep things exciting. Pair it with Falooda (silky vermicelli noodles), basil seeds, and rose syrup for the ultimate indulgence.
Kulfi is more than just a dessert: creamy, aromatic, and packed with nostalgia. It is a taste of India’s royal past, still melting hearts today.
