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Roller Kulfi

Roller Kulfi

By Anubhav Sapra

Jugaad’ is the word that comes to my mind whenever I see ‘roller kulfi’ during Ramnavmi celebrations in Old Delhi. It is the only time in a year where one can savour the roller kulfi or disco fruit kulfi, called by many.

20141014_194446I was delighted, also amazed to see the two roller kulfiwalas in Kamla Nagar, namely, Bablu Kulfi and B.K. Variety Kulfi. You will be able to find them both at Chota Gol Chakkar, near Geeta Mandir. Let me tell you first about the equipment that is used to make roller kulfi. A huge iron cylinder is filled with crushed ice. This cylinder is then put in a stand that has a pedal on one side. It is important to roll the cylinder using a pedal; otherwise the same will melt away. This is taken care of by the two men every time: one who does not lose a single minute to roll the cylinder; and the other who prepares the layers of kulfi by crushing fruits and pouring rabri and milk. All different kinds of fruits – mango, banana, papaya, orange, pomegranate, etc. are added one after the other and interspersed with rabri. The ice inside the roller freezes the juices and with a knife, layers of frozen kulfi are collected in a ‘dona’. The kulfi is fresh and ready to eat before it melts.

20141014_194555Besides the fruit juices, B.K. Variety kulfi pours khus and roohafza syrup too. Thus out of the two, I would recommend Bablu’s( 9810246203) as the flavours are completely natural. The freshness of fruit juices with rabri, without added flavour makes the kulfi truly delectable.

I believe it should be named as ‘Galaouti Kulfi’ as ‘Galaouti’ means ‘melt-in-your-mouth’ and roller kulfis simply disappear in your mouth. The only thing it will leave you with would be its fresh taste.

For all those who missed it during Ramnavmi, this is a last chance to savour the same in Kamla Nagar till Diwali between 5 p.m. to 11 p.m., for only Rs. 50.

Anubhav Sapra is an avid foodie! He is a Founder but proudly calls himself a Foodie-in-chief at Delhi Food Walks. He is also a street-food and Indian regional cuisine connoisseur and loves to write about street-food.