Traditional kulfi from India illustrates a centuries-old frozen dessert heritage. Kulfi (shown above) gets its name from the Persian word qulfi and was first made in the 16th-century Mughal royal kitchens. Over time kulfi became a national frozen treat in India and Pakistan, blending milk, sugar and flavors like cardamom or mango into dense ice desserts. Today it’s sold by street vendors in clay pots or on sticks, preserving its historic recipe even as modern kitchens adopt quick-freezers.
Other cultures developed similar cold treats. Japan’s kakigōri (shaved ice) dates back to the Heian period (794–1185 CE) and is often flavored with matcha or fruit syrup. Immigrants brought kakigōri to Hawaii, creating shave ice with tropical juices. In Sicily, granita (a granulated sorbet) was introduced by Arab conquerors in the 9th century. Turkey’s dondurma ice cream comes from the Ottoman era (circa 1300–1922), notable for its stretchy texture from salep and mastic. Iran’s faloodeh is one of the world’s oldest ice dessert, combining rosewater syrup with thin rice noodles. Each dessert’s story shows how local cultures and ingredients (milk, fruit juices, snow, etc.) create unique traditional frozen sweets.
These stories fit broader food trends. Modern halal cuisine emphasizes cultural heritage and innovation. By using traditional methods and halal ingredients, cooks honor these global dessert traditions. In short, frozen treats from kulfi to kakigōri exemplify how halal-friendly dishes connect people worldwide through flavor and history.
References: Smithsonian Magazine – “Fancy a Kulfi? From Granita to Queso Helado…”; Halal Food Trends 2025 (Universal Express).
