Kulfi Malai' is a favorite of all Bangladeshis. In the 16th century, the arrival of Malai Kulfi in both Benga was carried out by the Mughal Empire. However, the taste of the famous Kulfi Malai of Kushtia in Bangladesh is different from other places. The taste satisfied even Ravi Tagore's craving for rashana.
Two villages named Kaya and Shilaidah of Kumarkhali in Kushtia are famous as 'Kulfi Malai's village'. Preparation and sale of Kulfi Malai is an age-old profession of this ancient town. Kulfi is not made in a box like ice cream. Delicious kulfi of kushtia's Shilaidah is kept under the ice in large silver bowls wrapped in red cloth. As a result, Kumarkhali is one of the attractions for ice cream and sweet lovers in Bangladesh in the summer.
The kulfi here is famous all over Bangladesh for its wonderful taste and aroma. According to a famous Kulfi maker in Kushtia, 'To make Kulfi, milk is first boiled and thickened. Then the secret recipe of sugar, cardamom, almonds, raisins, and garam masala is mixed with condensed milk. It is then placed on ice. 100 to 150 pieces of kulfi are prepared from 20 kg of condensed milk. In some places, saffron and pistachios are used.
The name of Rabindranath himself is associated with Kushtia Kulfi. According to local history buffs, the area between Padma and Garai belonged to the Thakur family's zamindari. From 1891 to 1901 Kabiguru Rabindranath Tagore lived in Shilaidah village of Kushtia to manage the zamindari. The poet has composed countless essays, poems, and stories in the charming atmosphere here. Popularly known, it was probably during this period that the poet himself became attracted to Kushtia's kulfi.
Malai Kulfi is not as hard as conventional ice cream. It is thick and frozen-sweet. So because of this density, kulfi takes more time to melt than ice cream. Kulfi is associated with Bengali childhood emotions. Among the various flavored ice creams of various famous and expensive companies, the favorite 'Malai Kulfi' still occupies a lot of space in the minds of Bengalis.