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Kulfi Falooda Recipe

Ingredients:

  • Milk – 4 cup
  • Sugar – ½ cup
  • Green cardamoms – 4
  • Cream – 1 cup
  • Condensed milk – ½ tin
  • Corn flour – ¼ cup
  • Kewra water – ½ tsp
  • Almonds and pistachio – as required

How to make Kulfi Falooda Recipe:

Take a pan and put sugar in it and heat it up until it turns into brown syrup. Take it off the cooker and quickly add one cup of milk and mix well, then add the remaining three cups of milk and put it on the cooker again. Add cream, condensed milk and cardamom powder and cook for ten minutes. Mix corn flour in a little bit of water and then add it to the milk mixture and cook until it becomes a thick custard. Take it off the cooker and let it cool down. When it cools down, add almond, pistachio and kewra water. Mix the mixture and put it in an airtight container before putting it in the freezer. You can serve it as it is or serve it with vermicelli.

Kulfi Falooda Recipe

Falooda Recipe

Ingredients

  • Falooda Picture
    Falooda Picture

    10 tall transparent falooda glasses (narrow at base, wider at rim ie. conical)

  • 1 litre chilled unboiled pastuerised milk
  • 1 cup rose syrup
  • 1/2 litre vanilla icecream
  • 1 tbsp. falooda seeds

For falooda sev:

  • Sev press with medium-fine holed plate
  • 1 cup cornflour
  • 2 cups water
  • plenty of icecold water

Method:
For sev:

  • Mix cornflour and water.
  • Cook on slow fire, stirring continuously, till transparent.
  • If required add few more tbsp. water while cooking.
  • Mixture when cooked should be transparent and can be sticky.
  • Oil inside of press. Spoon in cooked mixture.
  • Hold press over a large bowl of icewater.
  • Press out spaghetti like sev into water.
  • Do not disturb by stirring.
  • Keep in refrigerator to chill till required.
  • Drain in colander before using.

For falooda seeds:

  • Soak cleaned seeds in 1/2 litre water for 30 minutes.
  • Drain in colander, chill in refrigerator till required.

To proceed before serving:

  • Beat chilled milk with hand mixie till frothy.
  • Take number of glasses to be served.
  • Pour 2 tbsp. of syrup at bottom.
  • Add 2 tbsp. sev. Top with 1 tbsp. seeds.
  • Tilt glass a bit, pour milk to 3/4 level, carefully.
  • Do not disturb the base layers, while pouring.
  • Top with a scoop of vanilla icecream.
  • Serve with long handled thickshake spoons.

Variation:

Kesar Falooda:

  • Use kesar syrup to make “kesar (saffron) falooda” Top icecream with chopped almonds, cashewnuts and pistachios in kesar falooda.

Note:
Careful with the soaked falooda seeds, they are a very sticky affair to clean, if you get them spilled over your clothes or floor! These seeds form an excellent intestinal cooling agent in the summer season. Especially in cases of hot flushes, menses, and heat related disorders.