You’d be forgiven for thinking this dessert is ice cream. But Hari Singh Rai has another version up his sleeve – an Indian ice cream called kulfi that is way creamier, richer and denser than regular ice cream but just as satisfying and memorable.

FMT caught up with Rai recently and got hooked immediately on the two flavours of homemade kulfi he served.

Made with saffron, the Kesar Kulfi is an original flavour that stands shoulder to shoulder with any ice cream in terms of flavour.

However, a spoonful of the pale green Pandan Gula Melaka version will send your taste buds into a tailspin – in a good way!

The beloved Malaysian flavours of pandan and gula melaka work so well together here and coupled with sprinklings of desiccated coconut, this is one dessert you won’t forget anytime soon.

No surprise why kulfi was originally created for royalty during the Mughal era to stave off the heat.

Rai is all smiles to see his handmade desserts bringing on the smiles. But this shy 35-year-old was not always a kulfi connoisseur.

“Before this, I was in business marketing in the education line so when the pandemic hit last year, I found myself with plenty of time to spare,” explains Rai whose side passion also includes whipping up traditional Punjabi and Malaysian dishes.

He tells FMT that he first learnt the basics of making kulfi from his 78-year-old grandmother before researching kulfi recipes online and tweaking the recipes till he could confidently launch Kulfiwala by Rai.

“Kulfi is very much like ice cream, only it’s richer, creamier, denser. However, the process to make this frozen treat can take up to a whole day,” he says, adding that kulfi is rarely sold in restaurants in Malaysia unless it’s a Northern Indian one.

“I think other than the Northern Indians, many Malaysians are unaware of what kulfi is and how delicious it can be,” Rai says.

However, homemade kulfi is an art and requires loads of patience. So, if patience isn’t your strong suit, don’t even think of trying your hand at it.

You’ll also have to learn the intricacies of boiling the milk just right. Too long and it will overflow, ruining any chance of achieving the right texture, Rai says.

After you’ve taken the milk off the heat at just the right moment, it has to be cooled down to just the right temperature before the all-important sugar and heavy cream is added.

Then the process is repeated all over again.

The milk-sugar-heavy cream mixture is brought to a boil, then taken off the heat and allowed to cool.

When it reaches room temperature, the kulfi to left to set in the freezer, a process that can take up to eight hours depending on the complexity of the flavours.

Rai markets 13 flavours of kulfi. The traditional must-haves are Kesar, Pista and Almond and for those who like a walk on the wild side, there’s ABC, Pandan Gula Melaka, Butterscotch, Rum and Raisin (non-halal), Gulab Jamun, Coffee, Creme Brulee and his latest, Strawberry kulfi.

The Gulab Jamun variation is stunning – a milky, chewy globe of gulab jamun sunk into a sea of creamy, sweet kulfi. And yes, everything is homemade by Rai, even the gulab jamun.

“You can pop it in the microwave oven to allow the gulab jamun to warm up and the kulfi will thaw but maintain its cold, creamy texture,” gushes Rai comparing this ultimate dessert mash up to your basic warm, rich brownie topped with ice cream.

However, kulfi is still relatively unknown to most Malaysians, making one of Rai’s biggest challenges, to create awareness about this decadent Indian dessert.

For now, he’s over the moon that sales have been brisk, mostly from the Punjabi and Indian community as well as expatriates from India craving a familiar taste of home.

Besides his mouthwatering kulfis, Rai has also put kheer on the menu, another traditional must-have Indian dessert, usually enjoyed at the Gurdwara when special functions are held.

“This dish can be eaten hot or cold and I serve three types; rice kheer, sugee kheer and carrot kheer.

“The rice kheer is basically a mixture of spices, rice, almonds and is made purely from milk. The carrot kheer is similar but the carrot shreds give it a good crunch and lends a sweetness to the dish.”

Once an order is placed, the kulfi walla himself will personally deliver his iced desserts to eager folks in the Klang Valley.

Having penetrated the Johor Bahru market recently, it’s anybody’s guess where Rai’s kulfis and kheer will appear next.

But for now, you can place your orders of Kulfiwala by Rai either through Instagram, Facebook or WhatsApp at 016 8777748.