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==Preparation==
==Preparation==
==Gallery==
==Gallery==
<gallery>
File:Kesari Aam Kulfi 01.jpg|Saffron- and mango-flavoured koppai
File:Strawbeerry kulfi.JPG|Koppai with strawberry sauce
File:Kulfi.jpg|Pistachio-, vanilla-, and rose-flavoured koppai
File:Kulfi Faluda.jpg|Koppai with ''falooda'' (vermicelli noodles)
File:Kulfi (1).jpg|A vendor selling koppai in [[Mekabiri]]
</gallery>
==References==
==References==
{{Reflist}}
{{Reflist}}
[[Category:Kotowari]][[Category:Mahana]]
[[Category:Kotowari]][[Category:Mahana]]

Revision as of 14:15, 10 July 2022

Koppai
Koppai.jpg
Koppai served on a plēṭa
TypeIce cream
CourseDessert
Place of origin Kotowari
Region or stateCentral Orient
Associated national cuisineKotowari, Mahana, Mekabiri
Main ingredientsMilk, sugar


Koppai is a frozen dairy dessert originating in Central Orient from the 16th century. It is often described as "traditional Oriental ice cream" for it's popularity historically and into present day. Koppai is a traditional sweet of the Oriental subcontinent, where it is commonly sold by street vendors or by markets. It is popular in Kotowari, Mahana, Tamurin, Orioni, Qubdi as well as much of former Orinese colonial territory such as the Bainbridge Islands and Burkini. It is also part of the national cuisines of Kotowari, Mahana and Mekabiri.

Koppai is much denser and creamier than usual ice cream. It comes in many flavours, with the traditional flavours including rose, paan, mango, safron and chilli oil. Modern popular flavours include apple, strawberry, peanut and orange. Unlike ice cream, koppai is not whipped, resulting in a solid, dense dessert similar to frozen custard. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. The density of koppai causes it to melt more slowly than ice cream, making it ideal for the warm countries which it is most popular.

Name

The word koppai originates from the Bankran peninsula, where the dessert originates, and means "covered cup" in Ramil.

History

The dessert is believed to have first originated in the Bankran peninsula of Kotowari in the 16th century.

Preparation

Gallery

References