[citation needed] It is also popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East.

Traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio.

During the Mughal period, this mixture was flavoured with pistachios and saffron, packed into metal cones and immersed in slurry ice, resulting in the invention of kulfi.

Ain-i-Akbari, a detailed record of the Mughal emperor Akbar's administration, mentions use of saltpeter for refrigeration as well as transportation of Himalayan ice to warmer areas.

[9] The slow cooking caramelises the sugar in the mixture and browns its milk proteins, giving kulfi its distinctive taste.

This quickly freezes the mixture, giving it a soft, smooth consistency free of ice crystals.