Why is salt added to Matka Kulfi?
Kulfi, what is it? and how to prepare it - cultural gastronomy - 2021
During these summer days in Directo al Paladar we have presented you with a good selection of ice cream recipes that both by us and by other colleagues in the blogosphere on our weekly walk were prepared . Even so, we rarely have them Kulfi- Brought recipes.
Many of you will wonder what kind of ice cream this is because you may never have a name belongs . Now , today we will know where it comes from, what is special about it and how kulfi is prepared .
Kulfi is a frozen dairy dessert with Origin in India although it is also popular in countries like Pakistan, Nepal, Burma, and the Middle East. It started out as a dessert served on special occasions such as weddings and other banquets, but now its consumption is widespread and it is common to see stalls of its vendors called kulfiwala in the streets.
These store their kulfis in clay pots, which are called matka and are filled with ice with salt. There the shapes of this ice cream are kept frozen until served on a sheet or, like our classic lollipops, with a built-in stick.
Although kulfi is a cold dessert, it is vastly different in texture and taste from our traditional European ice creams. It is much denser and creamier as well as more sugary , and this is mainly due to the way it is made.
Traditionally, it gets through Made by boiling sweetened and flavored milk until half of the original amount has evaporated which makes it a concentrate with a high percentage of fat, protein and lactose. During cooking, during which you shouldn't stop stirring to prevent the milk from sticking in the container, the lactose is caramelized by the Maillard reaction, giving Kulfi a distinctive caramel taste.
After the milk is reduced, flavors and nuts are added to give it the final taste. The classic kulfis are usually made with certainly exotic flavors for the European taste like saffron, cardamom, pistachio, rose or mango flavored .
Finally, this semi-condensed mixture is poured into special molds and after slow freezing and without aeration the result is a creamy, non-crystallized milk dessert that is clearly different from our ice creams.
Today Kulfi has thanks to Indian restaurants already reached North America and Europe, where it has been installed with great acceptance due to its soft and creamy taste liked by almost everyone. Sometimes a simple process of making condensed milk and condensed milk is done, resulting in a reduction in cooking times, although tasting the original kulfi will take a lot of time and care as it was hand-made in India.
If you want to try it at home, here is the recipe for a delicious cinnamon kulfi that we prepared right on the palate. I hope you will be encouraged to do so and tell us the results.
Pictures - Fantaz - Binaryape En Directo al Paladar - Indian cuisine for westerners. Recipe book Directly to the palate - Legumes from India
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