Kulfi () () is a frozen dairy dessert originating in the Indian subcontinent during the Mughal era in the 16th century. It is often described as "traditional Indian ice cream". Kulfi is a traditional sweet of the Indian subcontinent, where it is commonly sold by street vendors called kulfiwallahs. It is popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East and part of the national cuisines of India, Pakistan, and Trinidad and Tobago. Kulfi is denser and creamier than regular ice cream. It comes in various flavours. Traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. Newer flavours include apple, orange, strawberry, peanut, and avocado. Unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert similar to frozen custard. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. The density of kulfi causes it to melt more slowly than ice cream. History The word kulfi comes from the Persian (قلفی) meaning "covered cup". The dessert likely originated in the Mughal Empire in the 16th century. The mixture of dense evaporated milk was already popular in the sweet dishes in the Indian subcontinent. During the Mughal period, this mixture was flavoured with pistachios and saffron, packed into metal cones and immersed in slurry ice, resulting in the invention of kulfi. Ain-i-Akbari, a detailed record of the Mughal emperor Akbar's administration, mentions use of saltpeter for refrigeration as well as transportation of Himalayan ice to warmer areas. Delhi, as the former capital of the Mughal Empire, claims to be the birthplace of kulfi. However, Australian food historian Charmaine O'Brien writes, "...it is likely that (kulfi) originally evolved in the cooler climates of Persia or Samarkand and that the Mughals appropriated the concept and elaborated on it to create the creamy, perfumed dessert that it now is." Preparation To prepare kulfi, sweetened, flavoured milk is slow cooked. The milk is stirred almost continuously to prevent it from sticking to the cooking utensil. During this process, the milk condenses and thickens. The slow cooking caramelises the sugar in the mixture and browns its milk proteins, giving kulfi its distinctive taste. The mixture is then poured into moulds (often kulhars) and sealed. The sealed moulds are submerged in an insulated matka filled with ice and salt. This quickly freezes the mixture, giving it a soft, smooth consistency free of ice crystals.