Cool down this summer with diverse flavours of kulfi at these places in Mumbai

Pic courtesy/Harsh Kedia

Traditionally tops

Pic Courtesy/Kailash Parbat

This old stalwart continues to serve a delicious Mumbai falooda kulfi (above) to keep the summer tradition going.
AT Kailash Parbat, 5-8, Narayan Building, 1st Pasta Lane, Colaba.
CALL 7208398863
COST Rs 170 (falooda kulfi)

Milky magic

Pic Courtesy/Parsi Dairy Farm

If you're looking for respite after a stroll on the blazing sands of Chowpatty, try the malai and kesar pista delights at this landmark.
ON Parsi Dairy Farm, 261-63, Shamaldas Marg, Princess Street, Marine Lines.
CALL 9987822225
COST Rs 135 (100 gm) onwards

Summer melodies

You cannot go wrong with the seasonal favourite in this cold and creamy mango kulfi.
AT Gupta Kulfi Ice Cream, 103, Mount Road, Anjeerwadi, Mazgaon.
CALL 9867159508
COST Rs 70 (100 gm)

Millennium miracle

There are few kulfi versions that sound as cool as the millennium 2000 that dominates the menu at this 89-year-old Marine Lines hub.
AT Kapoor Ice Cream, 75/D, Chandanwadi, Marine Lines.
CALL 9867860187
COST Rs 90 (millennium 2000)

Neat and nutty

If you are looking at something different by the beach, try the zaffran rogan kulfi with dry fruits and nuts at this Chowpatty hub.
AT New Kulfi Centre, Marina Mansion, SVP Road, Chowpatty, Gamdevi, Grant Road East.
CALL 9956177777
COST Rs 130 (100 gm, zaffran rogan)

Seasoned variations

Nuts, fruits, cream and all make the list on the recipes here. Grab a slice of their cassata with kesar badam to settle down on a scorching day.
AT Kapoor Punjabi Kulfi, 17, Bhel Plaza, Chowpatty.
CALL 9930395858
COST Rs 80 (Cassata kesar badam)

Simple and familiar

While it might seem an anomaly on the list as a regular eatery, they also house some delicious kulfis. Try their kesar and malai offerings the next time you are in the neighbourhood.
AT Hotel Hindmata, Akhil Bhartiya Bhavan, Tardeo.
CALL 223809955
COST Rs 79 (malai); Rs 90 (kesar)

Harbour helpings

From mango, to rajwadi gulkand and pista, this dessert haunt offers everything you want on a kulfi binge.
AT Old Mumbai Ice Cream, Sector 19, Kamothe, Navi Mumbai.
CALL 9324819028
COST Rs 45 onwards

Good old treats

While slices are in vogue, we have a soft spot for the old-school sticks. Try the milan tilla for a colourful twist.
AT Jai Jawan Gola Kulfi Falooda Centre, Chowpatty, Girgaon.
CALL 7506556792
COST Rs 80 (milan tilla)

New enthusiasm

Pic Courtesy/Joshh Kulfi

The new generation recommends this one for its star shaped-kulfis and hip experimental flavours including paan and chocolate sprinkle kulfi.
AT Joshh Kulfi, 1, Juhu Tara Road, Juhu; 12, Kalpak Corner, Linking Road, Bandra West.
CALL 8591732902 (Juhu)
COST Rs 89 onwards

Green fillings

Pic Courtesy/Kulfi House

If the strawberry and mango flavours get too regular, grab a bite of this refreshing meetha paan-flavoured variant.
AT Kulfi House, 3, Crystal Corner, Suyog Nagar, Vasai West.
CALL 8433518974
COST Rs 40 onwards

Hand-crafted taste

This Bohri Mohalla legend serves a mandarin apricot and rose with basil seeds that might give the new entrants a run for their money.
AT Taj Icecream, 1, SBUT Transit Bohri Mohalla.
CALL 223461257
COST Rs 900/kg (apricot mandarin; rose with basil seeds)

Punjabi flourish

Rich, creamy and tempting, this royal Punjabi kulfi falooda is as rich as the name promises.
AT Via Bombay, Jewel of Chembur, near Natraj Cinema, Chembur.
CALL 2267099988
COST Rs 275

Sugar-free kesar kaju pista kulfi

Ingredients
>> 2 cups full-fat milk
>> 1/2 cup unsweetened almond milk (optional)
>> 15-20 cashews
>> 15-20 pistachios
>> 8-10 strands of saffron
>> 1/2 tsp cardamom powder
>> 2-3 tbsp erythritol or stevia (as per taste)
>> 1 tsp rose water (optional)
>> 2 tbsp cream (optional)

Method
Soak saffron strands in warm milk; keep aside. Add some milk to ground cashews and pistachios and make a coarse paste. In another pan, boil full-fat milk on medium flame. Reduce it by about 1/3 while stirring occasionally. Add the nut paste, saffron milk, and cardamom powder. Cook for five to seven minutes until the mixture thickens. Add sweetener (erythritol/stevia) and cream if you intend to use it. Cook for two minutes. Add rose water, mix, and turn off the heat. Cool and pour into kulfi molds. Freeze for six to eight hours or overnight. De-mold and serve chilled with a sprinkle of crushed pista or kesar.

Recipe courtesy: Harsh Kedia, chef & co-founder, Conscious Mithaiwala