Traditional Indian Frozen Dairy Treats: Kulfi and Malai Ka Baraf

Kulfi and malai ka baraf are two of India’s most beloved frozen dairy treats, each with a history that stretches back centuries. Unlike Western-style ice cream, which relies on churning to whip in air, these indigenous products achieve their signature dense, creamy texture through slow milk concentration and patient freezing. They remain staples of street food culture across northern and western India – and understanding how they are made offers a fascinating look at the intersection of traditional dairy science and culinary heritage.

What is kulfi? 🔗

Kulfi is a traditional frozen dairy dessert from the Indian subcontinent, often described as Indian ice cream – though it is distinctly different from its Western counterpart. It is denser and creamier because no air is incorporated during freezing. This absence of overrun (the term dairy scientists use for whipped-in air) is what gives kulfi its characteristic solid, slow-melting body.

The word kulfi is derived from the Persian qulfi, meaning “covered cup,” a reference to the sealed moulds in which the dessert has traditionally been frozen. It is also regionally known as malai kulfi or malai-ka-burf in different parts of India.

Historical origins 🔗

Kulfi traces its origins to 16th-century Delhi during the Mughal era. The Mughal royal kitchens were well-versed in the use of concentrated, evaporated milk in sweet preparations. During this period, the milk base was flavoured with pistachios and saffron, packed into metal cones, and frozen using slurry ice. Historical records such as the Ain-i-Akbari – a detailed account of Emperor Akbar’s administration – mention the use of saltpetre for refrigeration and the transport of Himalayan ice to warmer regions. Over time, kulfi moved beyond royal courts and became a widely accessible street food sold by vendors called kulfiwallahs.

Composition of kulfi 🔗

Kulfi’s composition is broadly similar to ice cream, but with key differences. According to Indian food regulations, kulfi must meet specific compositional requirements: not less than 10% milk fat, 3.5% protein, and 36% total solids. When fruits or nuts are added, the minimum fat content may be reduced to 8%, but total solids must still remain high.

A typical kulfi contains the following components:

Milk: Fresh cow or buffalo milk (or a combination) forms the base. Buffalo milk is often preferred for its higher fat content, which yields a richer product.
Sugar: Generally present at 15-20% of the mix, sugar provides sweetness, improves freezing characteristics, and acts as a mild preservative.
Milk solids-not-fat (MSNF): These contribute to body and texture. The high concentration of proteins and lactose in kulfi is a direct result of the volume reduction during cooking.
Nuts and flavourings: Pistachios, almonds, cardamom, saffron, and rose water are common additions. Newer commercial variants may include mango, strawberry, or chocolate.
Stabilizers and emulsifiers: In commercial production, approved stabilizers and emulsifiers may be used in quantities not exceeding 0.5% by weight. Starch addition is generally not permitted in kulfi under Indian standards.

How kulfi is made: the traditional method 🔗

The manufacturing process of kulfi is straightforward in concept but demands time and careful attention. Here is how it works, step by step:

Step 1 – Milk boiling and concentration: Fresh whole milk is placed in a heavy-bottomed vessel and heated over a slow flame. It is stirred almost continuously to prevent scorching. Over an extended period, the milk volume is reduced by approximately 50%, concentrating its proteins, fats, and natural sugars. This slow cooking process caramelises the lactose and browns the milk proteins through the Maillard reaction, producing kulfi’s distinctive cooked-milk flavour.

Step 2 – Sweetening and flavouring: Once the milk has thickened sufficiently, sugar is dissolved into the concentrated base. After the mixture cools slightly, crushed nuts (pistachios, almonds), cardamom powder, and optionally saffron or rose water are folded in.

Step 3 – Filling moulds: The kulfi mix is poured into conical metallic moulds (traditionally made of aluminium or tin). The moulds are sealed with lids, and the edges are often made airtight using dough – a practice that prevents salt water from seeping in during freezing.

Step 4 – Freezing: The sealed moulds are submerged in a large matka (earthen pot) containing an ice-salt mixture in the ratio of 1:1. The salt depresses the freezing point of ice, creating temperatures well below 0°C that freeze the kulfi solid. Since the mixture is not agitated or churned during freezing, no air is incorporated, resulting in the dense, fudge-like final product. Kulfi prepared this way is popularly called matka kulfi.

Step 5 – Serving: Before serving, the moulds are typically removed from the freezer and left to soften slightly for 10-15 minutes. The kulfi is then unmoulded, sliced, and garnished with ground cardamom, saffron strands, or chopped pistachios. It is commonly served with falooda (thin vermicelli noodles) and rose syrup.

What is malai ka baraf? 🔗

Malai ka baraf – which translates literally to “cream ice” – is a close relative of kulfi but with a distinct identity. While kulfi uses concentrated whole milk as its base, malai ka baraf relies primarily on malai (clotted cream) as its main ingredient. Malai is the thick, rich cream layer that naturally forms on top of milk when it is slowly heated and then cooled.

This product is especially popular in parts of northern India, where street vendors have long sold it from handis (large covered pots) wrapped in bright cloth. In many communities, the terms “malai ka baraf” and “kulfi” are used interchangeably, though technically they differ in their base ingredient and resulting texture.

Composition of malai ka baraf 🔗

Since malai (clotted cream) contains a high concentration of milk fat – typically in the range of 25-35% – malai ka baraf is a richer product than standard kulfi. The base is sweetened with sugar and enriched with finely chopped or ground nuts such as almonds, pistachios, and cashews. Cardamom and sometimes kewra (pandanus) essence provide the aromatic profile.

The fat-to-solid ratio in malai ka baraf is higher than in kulfi, which gives it a creamier mouthfeel but also means the ice crystallisation occurs differently. The result is a product with a more delicate, lighter flavour compared to the deeply caramelised taste of traditional kulfi.

How malai ka baraf is made 🔗

The preparation method for malai ka baraf shares some steps with kulfi but diverges in important ways:

Collecting malai: Fresh milk is heated slowly and then allowed to cool. The cream layer (malai) that forms on the surface is carefully skimmed off. This process may be repeated over several batches to accumulate enough malai for a single batch of the frozen product.

Preparing the mix: The collected malai is combined with sugar and beaten until smooth. Crushed nuts and flavouring agents like cardamom or kewra water are added to the mixture.

Freezing: Like kulfi, the malai ka baraf mixture is poured into moulds and frozen using an ice-salt method or, in modern settings, a conventional freezer. Because of the higher fat content and different protein structure of clotted cream compared to concentrated milk, the freezing produces a slightly different texture – one that combines creamy richness with noticeable ice crystals, giving each bite a satisfying crunch.

This deliberate textural contrast – smooth cream punctuated by ice crystals and nut fragments – is a defining characteristic that sets malai ka baraf apart from kulfi’s uniformly dense body.

Kulfi vs. malai ka baraf: key differences 🔗

While both products belong to the family of indigenous Indian frozen dairy desserts, several features distinguish them:

Base ingredient: Kulfi is made from whole milk that has been concentrated through prolonged boiling. Malai ka baraf uses clotted cream (malai) as its primary ingredient.
Flavour profile: Kulfi has a deep, caramelised, nutty flavour due to the Maillard browning that occurs during extended milk cooking. Malai ka baraf has a more subtle, fresh cream flavour.
Texture: Kulfi is uniformly dense and smooth with minimal ice crystals. Malai ka baraf features a deliberate combination of creamy richness and crunchy ice crystal formation.
Fat content: Malai ka baraf generally has a higher fat percentage because of the concentrated cream base.
Melting behaviour: Kulfi melts slowly and evenly due to its high total solids and dense structure. Malai ka baraf may melt somewhat faster, given its different structural composition.

Legal standards for kulfi in India 🔗

In India, kulfi is regulated under FSSAI regulations (Food Products Standards and Food Additives), which classify it alongside ice cream under the “Dairy Based Desserts/Confections” category. The FSSAI defines kulfi as a frozen product obtained from cow or buffalo milk or a combination thereof, prepared with or without sweetening agents, fruits, nuts, and flavourings.

The Bureau of Indian Standards (BIS) has also published IS 10501:1983, which provides specifications specifically for kulfi. Key compositional requirements include a minimum of 10% milk fat, at least 3.5% protein, and not less than 36% total solids. The BIS standard IS 10974 (Part 4):1984 further lays down codes for hygienic conditions during production, transport, storage, and distribution of kulfi.

Malai ka baraf, on the other hand, does not have a separate standardised definition under current FSSAI regulations. It is generally treated as a variant of kulfi or falls under the broader category of indigenous frozen dairy products.

Cultural significance and modern trends 🔗

Kulfi and malai ka baraf are more than just desserts – they are deeply embedded in the social and food culture of India. Street-side kulfiwallahs remain an integral part of neighbourhood life in cities like Delhi, Lucknow, and Mumbai. These products are closely associated with summer evenings, festivals, weddings, and family gatherings.

In recent years, the frozen dairy market in India has seen innovation around traditional products like kulfi. Research institutions and food technologists have explored enriching kulfi with probiotics, fruit pulps, and health-promoting ingredients like beetroot extract, quinoa flour, and camel milk powder – all while trying to preserve the characteristic sensory qualities that define the traditional product.

Commercially, kulfi has also gone global. Brands now offer packaged kulfi bars in supermarkets across North America, Europe, and the Middle East, introducing the dessert to new audiences who appreciate its intense flavour and lower air content compared to regular ice cream.

Why these products matter in dairy science 🔗

From a dairy technology perspective, kulfi and malai ka baraf demonstrate several important principles. The extended heating of milk concentrates total solids, triggering protein denaturation and the Maillard reaction – both of which directly influence flavour, colour, and texture. The absence of overrun (no air incorporation) creates a product structurally unlike Western ice cream, with different melting and hardness characteristics. The use of ice-salt mixtures for freezing illustrates fundamental cryogenic principles that were understood and applied in Indian kitchens long before modern freezer technology existed.

Studying these indigenous products helps dairy students and professionals appreciate how traditional knowledge aligns with – and sometimes anticipates – modern food science principles.

What do you think? How can traditional frozen dairy products like kulfi be scaled for modern industrial production without losing the artisanal qualities that make them special? And should regulatory bodies create separate, dedicated standards for products like malai ka baraf to better protect their identity and quality?

References

1. https://en.wikipedia.org/wiki/Kulfi
2. http://dairy-technology.blogspot.com/2014/01/standards_23.html
3. https://www.agriculturaljournals.com/archives/2025/vol7issue11/PartB/7-11-1-687.pdf
4. https://www.agriculturaljournals.com/archives/2025/vol7issue11/PartB/7-11-2-248.pdf
5. https://courseware.cutm.ac.in/wp-content/uploads/2020/06/Session-2-types-of-ice-cream.pdf
6. https://foodsafetyhelpline.com/fssai-notifies-revised-general-standards-milk-milk-products/
7. https://www.restaurantindia.in/article/are-ice-cream-manufacturers-aware-of-the-food-regulatory-requirements-for-ice-cream.8334
8. https://www.researchgate.net/publication/397414537_Kulfi_Unwrapped_Innovations_in_India's_Classic_Frozen_Dessert