One of the early kulfi-makers in Malaysia, Mum’s Kulfi began as a humble family business eight years ago and has since grown into the country’s first and only MeSTI- and halal-certified kulfi brand. Today, these creamy treats are served in establishments nationwide.

At the heart of Mum’s Kulfi is the 40-year-old recipe belonging to Rahul Dhir Bhutani’s mother, Sunita Bhutani, 67.

Speaking with FMT Lifestyle from their facility in PJ, owner Rahul, 43, shared how the business began.

“Mum’s Kulfi started with an old couple going to a restaurant for lunch, having a fight, and then she trying to make it up to him by making her old-school kulfi,” he said.

“When my dad tasted the ice cream, he said, ‘You should make it and sell this in the markets. Nobody has kulfi in the restaurants over here, we don’t know why,’” Rahul added.

Taking it to heart, Sunita crafted the very first flavour – almond. The family soon realised a gap in the market: kulfi was then mostly confined to high-end Indian restaurants, and served in glass bowls.

But why shouldn’t kulfi be enjoyed anywhere, just like regular ice cream?

“With no sticker or branding, just in a plastic cup, my mom went to the banana-leaf restaurant behind the house, which was Acha Curry House, our first customer and mum’s first supporters,” Rahul recalled.

Today, Mum’s Kulfi is available in countless eateries, so keep an eye out for their freezer. You’ll find them at Bayleaf Kitchen, Kanna Curry House, Anjappar, India Gate, Saravana Bhavan, and even Karaikudi in Penang.

This was a strategic decision indeed. “There are a lot of people like ourselves, mom-and-pop stores, that open eateries and all their eggs go into one basket. They’re limited to how to bring people in,” explained Rahul.

Taking the business-to-business route, Mum’s Kulfi has set itself apart in the market.

And from traditional flavours like almond, pistachio, mango and saffron, they expanded to include pandan gula Melaka, salted caramel, Oreo Hershey and more.

Mum’s Kulfi now markets a total of 17 flavours, with festive specials like kurma for Raya.

FMT Lifestyle tasted a few of their kulfis and they were absolutely delicious, perhaps even addictive.

While the kulfi is rich and creamy, the sweetness doesn’t overpower the flavour. A personal favourite was the salted gula Melaka with French sea salt, but you also shouldn’t miss their popular mango and pistachio flavours.

But what makes kulfi unique?

“Unlike gelato, which is whipped to incorporate air to make it light and creamy, kulfi is stirred constantly to not have any presence of air, so it becomes dense and thick.

“A litmus test for kulfi is that you can cut it with a knife, whereas gelato or regular dairy cream can be scooped. Kulfi cannot be scooped; because it’s so dense – zero water and zero air,” Rahul said.

In March 2020, the family upgraded from a home kitchen to a full operating facility, just as the pandemic hit.

“That’s when I developed renewed faith in Mum’s Kulfi, because when every eatery was closed, the restaurants were still putting our kulfis in their takeaway menus.”

Rahul added: “So we stood the test of time with our clients, who became like our friends.”

Always innovating, Rahul claims they are the first in the world to serve kulfi in a Calippo-style tube. It was an idea inspired by Japanese ice cream packaged in a similar way. According to Rahul, Nestlé Malaysia only launched ice cream in the same tubes two weeks after they did!

“It’s no stick, no drip, no mess. You press it from the bottom and squeeze the kulfi up,” he explained.”

For a more traditional experience, customers can also enjoy kulfi in matka pots, which help keep them cold.

Even after eight years, Rahul and his mother stay hands-on, overseeing everything from flavour creation to daily operations.

“It’s very humbling, and we hope to just keep going,” Rahul said.

To place your orders for Mum’s Kulfi, contact 014-710 9288.