Kulfi Falooda Recipe by Food Fusion

Ingredients:

Prepare Kulfi:

-Doodh (Milk) 1 & ½ litre

-Cheeni (Sugar) ½ Cup

-Elaichi powder (Cardamom powder) ½ tsp

-Rose water 1 tbs

-Badam (Almonds) 50 gms (blanched,peeled and chopped)

-Khoa 100 gms

-Cream 6 tbs

Falooda Sev/Corn flour vermicelli:

-Pani (Water) 1 & ½ Cups

-Cheeni (Sugar) 1 & ½ tbs

-Corn flour ½ Cup

-Tukh malanga (Basil leaves) 1 & ½ tbs soaked in water

-Pani (Water) as required

Assembling

: -Chopped almonds

-Kulf

-Falooda sev

-Rose syrup

-Chilled thick milk

-Colored jelly

-Falooda sev

-Rose syrup

-Tukh malanga (basil leaves)

-Kulfa slices

-Chilled thick milk

-Dry fruit

Directions:

Prepare Kulfi:

-In pot,add milk,sugar and cook until milk is reduced to half and keep stirring in between.

-Take out half of the milk and refrigerate.

-Add cardamom powder,rose water,almonds and khoa,mix well & cook for 5 minutes.

-Put the mixture in jar,add cream and mix well.

-Let the mixture cool and refrigerate for 2 hours.

-Pour the mixture in container,cover and freeze for 6-8 hours.

-Pour the mixure into kulfi molds and freeze for 6-8 hours.

Falooda Sev/Corn flour vermicelli:

-In saucepan,add water,sugar,corn flour and mix well. -Turn on the flame and keep stirring until it becomes transparent,thick and glossy.

-Put the cornflour mixture in squeeze bottle/piping bag,press the hot corn flour mixture though squeeze bottle into ice chilled water such that the strands of noodles are immersed completely in the cold water.

-In glass,add basil leaves and soak in water for 30 minutes.

Assembling:

-On serving plate,add chopped almonds,kulfi,falooda sev,rose syrup,chilled thick milk & serve.

-On serving glass,add colored jelly cubes,falooda sev,drizzle rose syrup,basil seeds,kulfa slices, pistachio, chilled thick milk and garnish with dry fruit & serve.