History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Boil milk in a heavy bottomed pan, reduce heat and simmer till it reduces to one third of the original quantity. Add one cup of sugar and grated khoya and simmer till sugar completely dissolves.
Heat one cup of sugar with a few drops of water and cook till the sugar dissolves completely and then turns golden and caramelizes. Immediately add chopped nuts and mix.
Transfer the mixture onto a greased tray or a greased marble top and spread evenly. When cooled, remove the nougat and crush in a mortar and pestle or in a blender. Keep kulfi moulds ready.
When the rabdi is cooled completely, mix in three fourths of the crushed nougat. Pour into the moulds, sprinkle the remaining crushed nougat and close lids. Freeze for forty-five minutes in the deep freezer.
Take the moulds out of the freezer, open and pour the mixture into a blender and blend lightly. Once again pour the mixture back into the moulds, close the lids and keep in the deep freezer to set.
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