KULFI AND FALOODA

JAANVI FALOODA RECIPE

Hi Friends,

Heres the recipe of Kulfi Falooda,this is the way i make it but 
u can always use your own idea or add your own tips to make 
it your way.

INGREDIENTS
1 litre full fat Milk
1/3 cup Sugar 
1/4 tsp elaichi (cardamom) powder 
1 tablespoon Cornflour 
1 tablespoon finely sliced Pistachio,Cashews and Almonds for
 garnishing
1 slice of bread crumbled or also bread crumbs can be used
300 grms heavy cream
Few strands of good quality Saffron(i use Nitu didi's Saffron,
one of the best quality with perfect aroma and taste)

For serving 
5 tablespoons Rose syrup
3 tablespoon scoops Falooda Sev (vermicelli)
(i get it ready made,you can also make it at home)
Tukmaria seeds or Sabja seeds - 1 tea spoon(optional)

METHOD

Dissolve the cornflour in 2 tablespoons of water and keep aside.
Boil milk in a broad and heavy bottomed pan, reduce heat
 and simmer till the milk reduces to half of the quantity
,add the cardamom powder to it.
Add dissolved cornflour,bread crumbs and sugar and stir
 continuosly till the sugar dissolves. 
Let it cool completley.
Blend it with blender or also can be blended in a mixer
 adding heavy cream to it.
Add some sliced cashews,almonds pistachio and saffron
(soaked separately in little warm milk for nice color and aroma)
Transfer it in an airtight container or kulfi molds
 and garnish with remaining nuts.
Keep it in freezer for 6-8 hrs.
When kulfi is set unmold it by pouring some water 
on the outside of the molds, it will help to unmold easily. 
Or to unmold the kulfi, allow the kulfi molds to remain
 outside the refrigerator for 10-15 minutes.
 Slice the kulfi and place it in a bowl.
Top it with falooda and Sabja(optional) put some rose 
syrup over the falooda.
 Sprinkle some sliced pistachio and almonds and serve
 immediately. 
TIP
Stirring the milk is very important to ensure that 
the milk does not stick to the bottom and burn. 
Never add the cream in the prepared milk until it has
 cooled completely.
I use Nitu didi's saffron,it gives a perfect color,aroma 
and taste to all my desserts,i recomend all to use Nitu Didi 
Pure Spanish saffron (you can buy it from her , she sends it directly from Spain)

To get Nitu didi's saffron you can contact Nitu on facebook with 
the name COOKING WITH NITU
PACO SAFFRON HD.
Thank you soo much for this lovely recipe Jaanvi :) I am 
sure all my followers are going to love it :)
NITU DIDI TIP: I also add some rabri to it. Which heavy cream is best?
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This entry was posted in Eggless Sweet Temptations, Everything Vegetarian, Gluten Free, Indian Restaurant Dishes, Jain recipes, Saffron, Typical Sindhi Dishes and tagged , , , , , . Bookmark the permalink.

4 Responses to KULFI AND FALOODA

  1. veenashankar says:

    falooda is my favurite… looks good
    http://great-secret-of-life.blogspot.com

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