Question

Which colligative property is being used in the preparation of matkakulfi? Explain​

Answer 1

Answer:

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Explanation:

Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume is reduced by a half, thus thickening it, increasing its fat, protein, and lactose density. It has a distinctive taste due to caramelization of lactose and sugar during the lengthy cooking process. The semi-condensed mix is then frozen in tightly sealed moulds (often kulhars with their mouths sealed) that are then submerged in ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged kulfi moulds, is placed in a matka or an earthen pot that provides insulation from the external heat and slows down the melting of ice. Kulfi prepared in this manner is hence called Matka Kulfi. Kulfi, thus prepared by fast freezing, also renders a unique smooth mouthfeel that is devoid of ice crystals.[citation needed]

An easier version is to boil the milk and add bread crumbs, mawa (dried whole milk), and sugar while stirring. The cream layer formed on the boiling milk is scooped initially and added in the end to thicken the milk. More recently Kulfi is prepared from evaporated milk, sweetened condensed milk and heavy (double) cream. Then sugar is added and the mixture is further boiled and cornstarch-water paste is added. This paste thickens the mixture, although it is boiled for an additional few minutes. Then flavourings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen. If frozen in individual-portion custard bowls for service with a spoon, bowls are removed from the freezer 10–15 minutes before serving to allow for melting at the edges.[citation needed]

It is garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with falooda (vermicelli noodles made from starch). In some places, people make it at home and make their own flavors.