Kulfi was traditionally prepared by evaporating sweetened and flavored milk. It has a distinctive taste due tocaramelization of lactose and sugar during the lengthy cooking process. The semi-condensed mix is then frozen in tight sealed moulds that are then submerged in ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged kulfi moulds, is placed inClayKulfipotsthat provide insulation from the external heat and slow down the melting of ice.
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