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Kulfi je indický mražený dezert - zmrzlina. Co takhle si dát nějaký zajímavý a ledový dezert? Kulfi nebo Qulfi je zmrazený mléčný dezert pocházející z Indie, ale je populární i na Srí Lance, v Nepálu, Pákistánu a Bangladéši. Dodává se v různých tradičních příchutích (kardamon, mango, šafrán, pistácie…).
Though many know it as a simple frozen confection, kulfi was the result of royal desires and scientific know how. Its history can be traced, in part, to the 16th-Century kitchens of Indian Mughal courts. It is believed that this dessert originated in the Mughal Empire in the 16th century. The Ain-i-Akbari, a detailed account of Emperor Akbar's reign (1556-1605), records the first ever mention of the frozen dessert, along with extensive details on the court's daily activities, including the foods prepared and created in the royal kitchen.
Indian Mughal cuisine was highly influenced by the cuisines of Central Asia and especially Persia. In fact, the term "kulfi" derives from the Persian word "qulfe", which were conical shaped cups that would have been used to mould desserts. "Kulfi” is derived from the Persian “Qufli” meaning “covered cup”. At least since 13th Century, summer drinks like sherbet were chilled using the ice and snow procured from the Himalayas, but it was the Arab technique of employing saltpetre to make ice that the imperial cooks used to prepare kulfi - by freezing a mixture of condensed milk, pistachios and saffron.
With the advent of technology, the ancient technique of using saltpetre has been replaced with modern commercial refrigerators and pushcart freezers. Today, only a handful of kulfiwallahs in India continue to use saltpetre for freezing purposes. "In some Indian villages, kulfi is still made and sold in the traditional way," Shah said, "but rarely is that method seen in the cities." Despite mentions of kulfi in Ain-i-Akbari, its exact origins remain unclear. Considering the influence of Persian cuisine, it is possible that the concept of the frozen dessert may have originated in the cooler regions of Persia and Samarkand, where similar summer desserts like faloodeh (also known as paloodeh) and sorbet existed as early as 400-500 BCE.
India's sultry summers are best experienced with bites of soft, creamy kulfi, a traditional conical-shaped frozen confection made with milk and frequently flavoured with pistachio. Every year, starting around April, with the gradually rising temperature, kulfi stalls can be seen coming out of hibernation. Out on the street, spotting a kulfiwallah, as the sellers are endearingly known, is often enough to confirm the beginning of summer. While kulfi's association with hot weather remains absolute, for many Indians the traditional ice cream is also closely linked with simpler times and childhood nostalgia.
Tradiční indický krupicový koláč
"I spent all my childhood summer vacations at my maternal grandma's home in Mumbai," said Poonam Shah, founder of Bombay Kulfi. "Near our home, there was always this one kulfi vendor that sold traditionally made kulfi." Due to regional food preferences, the frozen dessert wasn't easily accessible in Coimbatore, the South Indian city where Shah was born and raised. But her summers in Mumbai sowed the seed for a kulfi brand of her own. In 2015, together with her friend and now business partner, Manish Kankaria, Shah founded one of the largest kulfi brands in India.
Regardless of its place of origin, for many Indians, the idea of considering kulfi as the Indian version of the Western ice cream is bothersome, especially since the former was likely invented long before ice cream was introduced in the West. Moreover, there's a clear distinction in its method of preparation and texture. "Kulfi is completely different from ice cream," said Abhishek Gupta, executive chef at The Leela Ambience Gurugram Hotel & Residences in Gurugram District.
"Kulfi is a cold dessert made from dairy, which is just frozen. The mixture is usually flavoured milk (cardamom, saffron, pistachio, rose petals) that is slowly cooked in a kadai (wok), which reduces the milk and eventually condenses it. The slow cooking makes the sugar caramelise. The mixture is poured in moulds and then frozen. To speed up the process, the mould is submerged in ice and salt. This freezing method gives kulfi its distinctive smooth, soft, creamy taste, free of crystals." Ice cream, on the other hand, Gupta explained, is a frozen dairy dessert prepared by churning milk with various flavours, sugar and cream, followed by freezing.
There is one thing kulfi and ice cream have in common though: they have both been subject to innumerable experiments and developments. And despite the seemingly endless flavours of kulfi available, the royal recipe of pistachio-flavoured kulfi continues to reign supreme.
Kardamom a pistácie flavour this smooth and creamy frozen treat, which has origins dating as far back as the 16th Century. Existují různé druhy - skvělé je liči nebo pistáciové. Dá se podávat i jako nanuk. Existují ale i novější varianty, jako je jablko, pomeranč, jahoda, arašídy a avokádo.
| Ingredience | Množství |
|---|---|
| Plnotučné mléko | 2½ litru (10½ šálků) |
| Kardamom | 10 lusků |
| Cukr | 150 g (¾ šálku) |
| Slazené kondenzované mléko | 50 g (2½ lžíce) |
| Pistácie (nesolené, nasekané) | 800 g (1¾ lb) |
Abhishek Gupta's version of cold, creamy, pistachio-flavoured kulfi stays true to the classic version. Because of the condensed milk and the fat that it contains, the texture of the ice cream remains creamy for months! What I love about Kulfi is that it never forms ice crystals, no matter how long you keep it in the freezer. Due to the high fat content of this ice cream, there will be no ice crystals forming during the freezing time, so you don’t need any ice cream machine for this and you don’t need to worry about ice.
The version that I am showing you today is much more creamier because I have used condensed milk. Start by blending the condensed milk, cream and cardamom in a blender. Add the chopped pistachios and soaked saffron to it. Pour the milk in a wok and allow it to simmer until it reduces to one-third of the total volume. Stir to prevent it from sticking to the pan. Add the cardamom pods (or cardamom seeds, if using). Add the sugar and bring to boil. Remove the wok from the heat and let the mixture cool either in the wok or in a bowl. Add the condensed milk and mix well.
Kondenzované mléko, kardamomové lusky se špetkou šafránu a cukr dáme na pánev. Zlehka zahříváme, dokud se cukr nerozpustí. Odstavíme a necháme zchladnout. Pistácie vyloupeme a rozmixujeme nahrubo. Poté si kondenzované mléko přecedíme do misky a přimícháme k němu rozmixované pistácie, sekané mandle a mandlovou esenci. Směs necháme asi 2 hodiny ztuhnout v mrazáku. Vyndáme a opět promícháme.
Směs rozdělte do keramických misek anebo do forem na nanuky. Do forem na nanuky přidejte dřívko, misku zakryjte víkem nebo fólií. Dejta do mrazáku a nechte ztuhnout. Před podáváním nechte zmrzlinu pár minut povolit.
Dôležité bolo zohnať čerstvé mango, niekde mali prezreté, inde nemali vôbec, ale napokon sa podarilo. Mango som zvisle prerezala asi 1,5 cm od stredu... Mangovú dužinu som rozmixovala ponorným mixérom na jemné pyré. Sušené mlieko som preosiala cez sitko do hrnca, pridala som nesladené kondenzované mlieko. Pridala som šafran, mletý kardamom a práškový cukor, bohate postačila 1 polievková lyžica. Priliala som plnotučné mlieko, pridala som mangové pyré, všetko som dobre rozmiešala do hladka a na najmenšom plameni som celé pomaly priviedla do varu - cca 20 minút. Masa sa hodne zredukuje, uvarenú zmrzlinu som nechala úplne vychladnúť pri izbovej teplote a vložila som ju do mrazničky na 12 hodín, najlepšie na noc.
Fazolový salát s indickým nádechem
Po vybratí z mrazničky som zmrzlinu nechala chvíľku povoliť pri izbovej teplote, naporcovala som ju do misiek a tesne pred podávaním som ju ešte posypala posekanými opraženými mandľami. Čo Vám mám povedať, je to úžasná lahôdka. Ak máte radi mango a aj zmrzlinu, tak vyskúšajte a nebudete ľutovať.
V Indii kulfi prodávají prodejci zvaní kulfiwalas. Fascinuje mě, jak se kulfi často připravuje rovnou na ulicích. Jsou tam stánky, kde mají stůl, který chladí a na něm formu třeba na 300 kulfi. Do toho se nalije směs, vloží dřívko a za chvilku je to hotové. Tomu říkám čerstvě připraveno nebo že by FRESH, jak to říkají v reklamě?:-D.
V Indii ji plní do malých nádobiek, můžete ji plniť do rôznych formičiek a nádobiek, nanukových foriem z umelej hmoty, čo sa Vám hodí, ja som ju vložila do mrazničky v tomto hrnci. Keramickou misku jsem použila přímo od kulfi z restaurace. Zmrzlinu tam prodávají v těchto miskách a po jídle si jí můžete odnést domů, což mi přijde super.
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