Kulfi Falooda

Kulfi Falooda is a frozen Indian dessert, topped with falooda along with rose syrup and dry fruits.

Serves: 10 portions

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INGREDIENTS

· Milk 4L

· Cream 200gms

· Sugar 300gms

· Pistachio 50gms

· Condensed milk 200ml

· Green Cardamom powder 10gms

Falooda

· Cornflour 200gms

· Water 500ml

· Ice cold water 2L

METHOD

Falooda:

1. In a mixing bowl add cornstarch and slowly start adding water.

2. Add all of the water and whisk gently to make sure there are no lumps.

3. In a saucepan on low medium heat add the cornstarch water and start cooking and stirring.

4. Keep stirring and you will see the mixture will start thickening. Make sure to stir or it will stick to the pan.

5. Once you see a thick transparent mass remove it from heat and transfer into the sev or pasta maker with the smallest hole.

6. Into a large mixing bowl add water and ice cubes and keep it ready aside.

7. Make out noodles into the chilled water bowl in batches.

8. Repeat the same with the rest of the dough but make sure to do it while the dough mix is hot.

9. Keep the noodles in the ice-cold water in the refrigerator and drain just before using in any recipe

Kulfi:

1. Take a heavy bottom pan, add milk to it and boil.

2. Add pistachio powder, cardamom powder and sugar. Stir occasionally.

3. As the milk thickens, add cream and condensed milk to adjust the consistency and bring richness to the kulfi.

4. Once the desired consistency is achieved, turn off the flame and allow it to cool.

5. Pour the mixture into kulfi moulds.

6. Freeze overnight.

7. Serve with Falooda.

CHEF’S TIPS

1. Soak a spoonful of sabja in water for half an hour. Serve with chilled kulfi falooda.

2. You can add powdered or chopped pistachio as a garnish.

3. Rose syrup can also be drizzled from over the top.