Why is kulfi icecream sold only during nights in India?
- Anonymous1 decade agoFavorite Answer
Kulfi (Ice Cream)
• 1 1/4 cups evaporated milk -- can use fat free
• 1 1/4 cups sweetened condensed milk -- can use fat free
• 16 ounce container frozen whipped topping, thawed or 1 pkg of dream whip, prepared
• 2 slices day old white bread, torn into pieces
• about 1/2 teaspoon ground cardamom
• 1 mango
1. Combine first 4 ingredients in a blender and process until smooth.
2. Pour into a 9x13 baking dish.
3. Sprinkle with cardamom
4. Freeze at least 8 hours
5. Right before serving
6. Peel mango and cut into bite size pieces
7. Remove baking dish from freezer and scoop into individual serving bowls
8. Top with a few pieces of mango.
9. Optional: blend mango pieces to make a mango puree and serve the kulfi topped with that instead of
slices of mango.
10. Optional: instead of mango, sprinkle shelled pistachios over the top
All work during the night and rest at night. This is how kulfi vendor Nawab's life goes on. We had a chat with Nawab even while tasting the delicious kulfi. Nawab says, "I have been in this profession right from the year 1972". A resident of Foreshore estate area in Chennai, Nawab started his life on a meagre salary of Rs.150 per month. His boss was a Telugu speaking person, for whom he sold kulfi in the Ice House area every night from 1972 to 1985. Gradually he learnt the tricks of the trade and he now not only sells kulfi but makes it too!
Independence is something he values now. "After learning the work fully, I do not favour working under somebody as an employee". In one day he makes kulfi from 10 litres of milk and sells it. "First the milk should be boiled well and cooled thoroughly. Later corn flour, sugar, cashew nut powder, vanilla essence and milk khoa should be added to the cooled milk and dissolved without lumps. This mixture should be filled in small plastic containers and sealed with rubber bands. These containers should be placed in a bronze vessel and topped with ice and salt. Shake the vessel thoroughly. When the ice and salt gets dissolved the milk gets solidified and that becomes the delicious, tasty and cool kulfi".Source(s): http://www.dltk-kids.com/recipesdb/view.asp?rid=29... http://www.chennaionline.com/chennaicitizen/2000/k...
- 1 decade ago
Because kulfi is not made in the same way as ICE CREAM.
In India it is hot during the day and it melts.
Try making your own Kulfi, recipe follows
5 fl oz fresh milk
2 tbsp ground rice
1 tbsp ground almonds
14 oz tin evaporated milk
1 tsp ground cardamon
2 oz sugar
15 fl oz double cream
1 tbsp rose water or vanilla essence
1 oz pistachio nuts crushed.
Heat the milk till just warm.
Put the ground rice and almonds into a bowl, slowly add the milk stirring all the time, to make a thin paste.
Boil the evaporated milk, add cardamom, remove from the heat, and add to the rice and almonds little by little.Stir all the time for a smooth mixture.
Add the sugar and cream, over medium heat cook for 12 mins, keep stirring.
Allow mixture to cool. Add half the nuts and the flavouring, mix well, let mixture cool completely, stir to prevent a skin forming on the top.
When the mix is cold put i plastic food box, sprinkle with the rest of the nuts.
freeze the Kulfi for 4 hours. Done
Put kulfi in fridge 1 hour before eating, this will soften it slightly.Source(s): Brian's Curry Hotline
- 1 decade ago
I'm from India & it's not true that Kulfi is sold only at nights. It is available on the streets by vendors who sell them in 'matkas' (earthen pots), an age old method to keep water cold; filled with ice.
BTW, it's not hot through the year. Someone with a lil knowledge of the climate of India should be able to tell you that it's more or less like California. With some places being a lil more severe in terms of heat & cold.Source(s): My personal experiance of living there for 34 yrs
- 1 decade ago
Because of the high content of barbituates...they don't want to get caught...