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Malai Kulfi
About This Dish
Malai Kulfi is India’s answer to ice cream — but denser, creamier, and more indulgent. Made by slowly simmering whole milk until thick and rich, then flavoured with cardamom, saffron, and pistachios, this frozen treat captures the pure essence of traditional Indian sweets.
Once set in moulds and frozen, kulfi emerges with a velvety texture and an intense, almost fudge-like creaminess. It’s not churned like Western ice cream, which means every bite is densely packed with flavour. Cold, rich, and aromatic — it’s the perfect ending to a spice-laden meal.
History & Tradition
Kulfi traces its roots back to 16th-century Mughal India, where it was enjoyed in royal courts as a luxurious summer dessert. The word “malai” refers to the layer of cream that forms when milk is slowly cooked; a key component in giving kulfi its signature richness.
Traditionally frozen in clay pots or metal cones packed in ice, kulfi was a labour of love. It became a street-side favourite over time, with vendors selling it on wooden carts across cities and towns.
What Makes It Special
Our Malai Kulfi at BKC London is made the old-fashioned way — by slowly reducing milk and cream to bring out their natural sweetness, without shortcuts. The flavours are subtle and balanced: cardamom for warmth, saffron for depth, and crushed pistachios for crunch and contrast.
The result is a kulfi that melts slowly on the tongue, delivering layer after layer of flavour. Served sliced or on a stick, it’s a rich, refreshing finish to any meal, something elegant yet nostalgic, familiar yet celebratory.
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Riya Malhotra
Kulfi Faluda took me right back to summers in Delhi. The creamy kulfi was packed with pistachio flavour, and the faluda added that perfect chilled texture. The rose syrup gave it a nostalgic twist. It’s rich, refreshing, and just the right balance of traditional and indulgent.
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Sophie Turner
This dessert was a total revelation. I had never tried kulfi or faluda before, but the creamy ice cream with the delicate noodles and sweet rose syrup was just stunning. So different from anything I’ve had, yet so comforting. Loved every bite.
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James Harrington
Kulfi Faluda is the ultimate summer treat. The kulfi was dense and delicious, and the faluda with rose syrup gave it such a refreshing kick. The textures worked beautifully together. I’d definitely come back just for this dessert—rich, cool, and completely unique.
FAQs
A: Kulfi is denser and creamier because it’s made by reducing milk, not by churning cream.
A: No — our Malai Kulfi is eggless and made using traditional methods with real milk and natural flavourings like cardamom and saffron.
A: Despite its richness, kulfi is surprisingly balanced. The slow-cooked milk gives it depth without heaviness.
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