Kulfi is a most popular indian dessert made with boiled milk. It comes in many flavours, including  malai, mango, cardamom (elaichi), saffron (kesar), the more traditional flavors, as well as newer variations like apple, orange, peanut, and avocado. Where western ice creams are whipped with air or overrun, kulfi contains no air; it is solid dense frozen milk. Therefore kulfi is not ice cream. It is a related, but distinct, category of frozen dairy based dessert.   

 Method of Kulfi Preparation:

Kulfi traditionally is an all natural dessert made with pure milk and contains no eggs. Kulfi is prepared by boiling milk until it is reduced to half. Then sugar is added and the mixture is boiled for another ten minutes and a teaspoon of cornflour is added to it after making it into a paste using water. On adding the paste the mixture thickens and is boiled for some more time. Then flavourings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen. One can eat kulfi plain as is or it can be garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with faloodeh .

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 Kulfi  on the Indian street:.

Traditionally in India and throughout the Indian Subcontinent, kulfi is sold right off the street by street vendors with carts. These vendors or "kulfiwallay" keep the kulfi frozen by placing the molds inside a large earthen pot or "matka" filled with ice and salt. When the last kulfi is sold they return home to prepare the next days batch. When one orders a kulfi, the kulfiwalla removes a mold from the matka, takes the kulfi out of the mold, serves the kulfi onto a plate and garnishes it with some pistachios, cardamom or rice noodle.

 Kulfiwala on Indian Street