Tuesday, August 26, 2014

Falooda Kulfi

Finally I made rose syrup and I made kulfi. So...I was all ready to have a mouth watering Faluda Kulfi. Generally Kulfis are always served with faluda and roe syrup. You can have any kind of kulfi with faluda but I think it best goes with Kesar Pista Kulfi, Malai Kulfi and Dry Fruit Kulfi. But of course you can have your own choice.

How to make Falooda Kulfi

Kulfi is an Indian frozen dessert. Its a bit chewy and very creamy in texture. It becomes very popular in the summer time, when you can see kulfi vendors in the streets. Also its very filling at the same time. One bowl of Falooda Kulfi will make your hungry appetite go in just a few seconds. Falooda is actually a cornstarch vermicelli. You can make this at your home too...but its so much available in the market that unless I go out of the stock I don't make it at home. If you want the recipe I can post it later. Let me know at the comment box.

How to make Falooda Kulfi

Many use sabja seeds for making falooda, but I am unable to buy it here so I went ahead without it, but it still tasted very good. Its basically nothing but putting everything together which I think anyone can do.
So, come lets make Falooda Kulfi.

How to make Falooda Kulfi


Dish Reminder:

  • You can make your own kulfi or just use a store bought kulfi. For other kulfi recipes you can check out Kesar Pista Kulfi , Dry Fruit Kulfi. The malai kulfi recipe is coming soon. Rose Syrup recipe is here.




Falooda Kulfi
1 serving

How to make Falooda Kulfi

Ingredients:

  • 1 kulfi 
  • 1/4 cup light creme (12% butter)
  • 4-5 strands of saffron
  • 1/2 cup cooked cornstarch vermicelli / falooda
  • 2-3 tbsp rose syrup
  • 5-6 pistachios
Method:
  • Using micro oven / gas just warm up the cream.
  • Put the saffron strands and give it a good stir. Keep aside for 15-20 minutes or until the milk has turned into a good yellow color. After that chill ghe milk.
  • Blanch the pistachios in warm water and keep them aside for 10 minutes. After that you will be able to peel off the skins very easily. Chop them after you have completed peeling them.
  • Now put the cooked falooda in the creme for 3 minutes.
  • After the falooda has become chilled, take a bowl and put a handful of the falooda into the bowl. Pour a little of the creme too.
  • Now put the kulfi on the falooda and creme. You can also slice the kulfi before putting there.
  • Now drizzle the rose syrup over them. 
  • Sprinkle the chopped pistachios and serve immediately.

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